Grape Leaves With Quinoa, Shrimp And Beets

Name: Grape Leaves With Quinoa, Shrimp And Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 small beet; 1 teaspoons cumin seeds; 3 Tbsps coarsely chopped flat-leaf parsley; 1 large garlic clove, minced; 454 grams grape leaves in brine, drained and rinsed; 1 teaspoons finely grated lemon zest; 2 Tbsps extra-virgin olive oil; 24 servings Freshly ground pepper; 118 milliliters quinoa, rinsed; 24 servings Salt; 1 Tbsp salt-packed capers; 227 grams shrimp, shelled and deveined; 237 milliliters water

Grape Leaves With Quinoa, Shrimp And Beets might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 53 calories, 4g of protein, and 2g of fat per serving. This recipe serves 24. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up water, salt-packed capers, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut off the grape-leaf stems and any tough center ribs, keeping the leaves intact. Select the 24 largest leaves. If necessary, fit 2 smaller leaves together to make 1 large one.

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Grapes

Ribs

In a small saucepan, cover the quinoa with the water and bring to a boil.

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Quinoa

Water

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Sauce Pan

Add a pinch of salt, cover and cook over low heat for 12 minutes.

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Salt

Remove from the heat and let stand, covered, for : 5 minutes. Fluff the quinoa.

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Quinoa

In a small saucepan of boiling water, simmer the shrimp until cooked through, about 1 minute. With a slotted spoon, transfer them to a plate to cool, then cut the shrimp in half lengthwise.

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Shrimp

Water

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Slotted Spoon

Sauce Pan

Add the beet to the water and simmer until tender, about 20 minutes; add more water if necessary to keep the beet covered.

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Water

Beet

Drain the beet and let cool, then peel and cut it into 1/4-inch dice.

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Beet

Put the capers in a bowl, cover with water and soak for 3 minutes, then drain and rinse. Coarsely chop the capers.

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Capers

Water

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Bowl

In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 30 seconds.

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Cumin Seeds

Toast

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Frying Pan

Transfer the seeds to a work surface to cool, then finely chop.

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Seeds

Put the cumin seeds in a bowl and stir in the capers, parsley, lemon juice, oil, garlic and lemon zest.

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Cumin Seeds

Lemon Juice

Lemon Zest

Parsley

Capers

Garlic

Cooking Oil

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Bowl

In a large bowl, combine the quinoa, shrimp and beet.

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Quinoa

Shrimp

Beet

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Bowl

Add the dressing, season with salt and pepper and mix well.

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Salt And Pepper

Spread 6 grape leaves on a work surface.

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Grape Leaves

Spread

Place a rounded tablespoon of the quinoa filling near the stem end of each leaf. Fold the bottom of the leaves up and over the filling, then roll them up, pressing firmly and folding in the sides.

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Quinoa

Roll

Transfer the rolls to a large platter, seam side down. Repeat with the remaining grape leaves and filling. Refrigerate the rolls, but let them return to room temperature before serving.

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Grape Leaves

Roll

Make Ahead: The stuffed grape leaves can be refrigerated overnight.

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Grape Leaves