Quinoa Stuffed Grape Leaves

Quinoa Stuffed Grape Leaves Recipe
Prep time
Cook time
Total time
Serves: 6
  • ¼ c. organic raisins
  • 1 c. organic quinoa
  • ½ c. raw organic sunflower seeds
  • 2 Tbsp. organic lemon juice
  • 0.125 tsp. Celtic sea salt
  • 2 c. spring or filtered water
  • ½ tsp. organic sesame oil
  • ½ medium organic onion, finely chopped
  • 2 cloves organic garlic, minced
  • ½ tsp. ground ground organic oregano
  • 24 leaves grape leaves, rinsed and drained
  1. Heat a safe nonstick skillet over medium heat. Add sunflower seeds and dry roast, stirring until golden brown (about 5 minutes). Set aside in a small bowl.
  2. Coats the skillet with sesame oil. Add onion, garlic, and salt. Sauté, stirring frequently until softened, about 5 minutes. Set aside.
  3. Bring water to a boil in a medium saucepan. Add roasted sunflower seeds, sautéed onion mixture, quinoa, raisins and oregano. Reduce heat and let simmer 10 minutes or until all liquid is absorbed. Cover saucepan and set aside.
  4. Preheat oven to 300 F.
  5. Now stuff the leaves. Spread each leaf out, vein side down. Spoon 1 tablespoon of mixture into center of each leaf. Fold up bottom of leaf to cover filling, then fold in sides and roll up to seal. Follow this process until all leaves are stuffed.
  6. Place stuffed leaves in a lightly-oiled casserole dish; drizzle with lemon juice; cover and bake for 20 minutes.
  7. Serve.

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Nutrient Information Per Batch

1279.87 kcal Calories, 510.98 mg Calcium, 175.43 g Carbohydrate, 0 mg Cholesterol, 50.86 g Total Fat, 20.97 g Fiber, 15.74 mg Iron, 608.83 mg Magnesium 1876.43 mg Potassium, 45.04 g Protein,53.86 mcg Selenium, 3052.35 mg Sodium, 28.87 g Sugars, 9.46 mg Zinc, 5.02g Saturated fat, 0 trans Fat, 16.71 g Monounsaturated fats, 23.77 g Polyunsaturated fats, 5173.95 IU Vitamin A, 2.13 mg Vitamin B6, 0 mcg Vitamin B12, 22.9 mg Vitamin C, 0 IU Vitamin D, 27.71 Vitamin E, 8.29 mcg Vitamin K, 563.05 mcg Folate,1.8 mg Vitamin B1(Thiamin),13.24 mg Vitamin B3(Niacin),1.22 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 289.6 mcg Lutein and Zeaxanthin, 1.35 g ALA, 0.01 g EPA, 0.08 gDHA,1340.81 mg Phosphorous, 5.44 mg Manganese, 603.84 mcg Alpha carotene, 2801.29 mcg Beta carotene, 3.66 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Peanuts
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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