Yalanji (Stuffed Vegetables & Grape Leaves)

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Skill Level	Intermediate

Preparation Time	25 minutes	Total Time	75 minutes
Servings	6	Cost Per Serving	$0.70

12	Grape Leaves (jarred or fresh)
3	Small Bell Peppers
1 1/2 cups	Tabbouleh
1 cup	Quinoa (or Whole Grain Rice)
2	Carrots, peeled and sliced into 1/4 inch rounds
2	Lemons

Preheat the oven to 375 degrees F.
Combine tabbouleh mixture with quinoa and set aside.
Rinse and pat dry the grape leaves.
To stuff grape leaves, flatten a grape leaf out with the veins facing you and remove the stem. Place about;1/2 tbsp of the tabbouleh and quinoa mixture in the center of the leaf. Bring the bottom of the leaf just over the mixture, tuck tightly and begin to roll towards the top. When the leaf has been rolled up halfway, tuck in the sides of the leaf and then continue to roll to the top.
To stuff the peppers, remove the top of each pepper and take out the core and seeds. Stuff with the tabbouleh and quinoa mixture and place the top back on.
Evenly line the bottom of a baking dish with a layer of carrots. Then place your stuffed grape leaves and peppers in the dish to an even height.
Squeeze the juice of one lemon over top and add enough water to just cover the leaves. Slice the other lemon into rounds and place on top of the grape leaves.
Cover the baking dish tightly with foil and bake in the oven for about 45 minutes.

PDF link to nutrition facts table for yalanji stuffed vegetables

The health-promoting properties of grapes are well-known, but it’s time their leaves get some of the attention! Grape leaves are rich in calcium, magnesium and riboflavin, essential nutrients for maintenance of healthy bones and teeth. They are also a very good source of dietary fibre and are low in calories, with only 3 calories per leaf.
Canned or bottled grape leaves are usually packed in brine, making them high in sodium (salt). Be sure to rinse well before using to remove some of the salt.
Quinoa is a seed that contains all of the essential amino acids, making it a complete protein. Adding quinoa to this recipe provides a vegetarian substitution for the traditional ground meat.