Warak Enab with Quinoa!
A wonderful take on a Lebanese speciality: stuffed wine leaves – the vegetarian option- low carb but higher protein, by replacing the rice with quinoa.
For the wine leaves, unless you live in the vineyards and have access to fresh leaves 🍁, you can buy ready-to-use leaves in the jar.
Ingredients for 6 persons
As appetizer or finger food
Wine leaves , 1 jar
Quinoa, 300 grams
Tomato, 2 beef sized
Parsley, chopped 1 cup
Mint, chopped 1/4 cup
Onion, diced 1/2 cup
Olive oil, 3 spoonful
Lemon 🍋 juice, 3 lemons
Start by rinsing the wine leaves thoroughly. Keep aside.
Meanwhile chop the parsley and the mint. Dice the onion and the tomato and mix together with all the other condiments.
Boil water and cook the quinoa half way. (The rest of the cooking will happen inside the rolled leaves.)
Wait for the quinoa to cool then add it to the vegetable mixture.
🍁And now roll up your sleeves for the leaves rolling 🍁
Line your cooking pot with some flat leaves. I like to add tomato slices in the bottom of the pot 🍅
Place your rolled leaves nicely.
Add 2 cup water with a pinch of salt.
Cook on a very slow fire for 40 minutes or until the leaves are tender and soft.
Switch off the fire then add juice of one extra lemon.
Leave to cool. By now the water would have been completely absorbed.
Flip the content on your serving plate.
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