Dolmas, or stuffed grape leaves, are a common dish in Middle Eastern cuisine. You may have ordered them as an appetiser, but shied away from making them at home because they seem labor-intensive. Our simple recipe breaks down this delicious dish - and the addition of Toasted Quinoa introduces a mellow nutty flavor, as well as some extra protein.

Ingredients:

4 Tbs olive oil, divided
1 medium onion, chopped
1 chopped tomato
1/2 cup Toasted Quinoa
1/4 cup chopped walnuts
freshly ground black pepper
sea salt to taste
chopped fresh dill
1 (16 oz) jar grape leaves
1 lemon, sliced

Directions

Add 2 Tbs olive oil to a medium saucepan, over low heat. Cook onions and tomato for 20 minutes, stirring often. While this cooks, drain the grape leaves and carefully pull them apart. Place them in a large bowl and cover with cold water.

Remove from heat. Add uncooked quinoa, walnuts, salt and pepper. Stir in dill and 2 Tbs olive oil. Place a grape leaf on your work surface, shiny side down, and spoon quinoa mixture into the middle. Fold the sides over and roll the leaf info a log shape.

Layer rolled leaves with lemon slices in saucepan, cover with 2 cups water and simmer for 45 minutes.

Serve at room temperature.