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Kale & Quinoa Dolmades With Yoghurt Dipping Sauce

Kale & Quinoa Dolmades With Yoghurt Dipping Sauce

This is a gut friendly and immune system friendly recipe. In ancient Greece Kale was used to treat intestinal issues and to restore the loss of voice.

This dish is my modern twist on the quintessentially Greek dish; dolmades. Instead of vine leaves I have used another ancient Greek ingredient; Kale.

The ancient Greeks loved to stuff items of food and one of their favourites was to mash foods into a paste and to wrap it in leaves or breads. I believe that kale was one of these ingredients given that it was adored by the ancient Greeks.

I have also used quinoa instead of rice or bulgur as is the tradition. You could use cooked brown white or brown rice instead of quinoa

Get your Kale & Quinoa Dolmades with Yoghurt Dipping Sauce recipe from @MariaBenardis #GHE Click To Tweet

Kale & Quinoa Dolmades With Yoghurt Dipping Sauce

Makes 10 large dolmades

Dolmades Mixture

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10 large curly Kale leaves, stems removed and washed well

¼ cup, spring onions (scallions), finely chopped

½ cup uncooked quinoa

½ cup fresh zucchini, grated

½ cup carrot, grated

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

2 tablespoons sunflower seeds

Sea salt and cracked pepper, to taste

 

Dressing

¼ cup extra virgin olive oil

1 clove garlic, minced

1 teaspoon, ground cumin

 

Yoghurt Dipping Sauce

1 cup Greek style yoghurt

1 teaspoon ground cumin

Juice of ½ lemon

1 clove of garlic, minced

 

Cook the quinoa according to the packet instructions. Set aside and let it cool down. Transfer to a bowl. Place the kale leaves in a steamer and steam them for 5 minutes until they soften. Transfer them to a plate and allow them to cool down to room temperature. Add the remaining ingredients for the dolmades mixture to the quinoa and mix well.

Place all the ingredients for the dressing in a small bowl and whisk. Add the dressing to the quinoa mixture and mix well.

Lay each kale leaf on a flat surface and spoon a generous amount of the mixture on the end where the stem begins. Fold the sides of the vine leaf over the filling. Then roll the leaf all the way up, starting at the stem end, to form a neat parcel. When you have finished making all the dolmades arrange them on a serving platter.

Place all the ingredients for the yoghurt dipping sauce in a bowl and mix well.

Place the dipping sauce on the side of the platter and serve.

 

Recipe from the Book / Ebook by Maria Benardis titled “Cooking & Eating Wisdom for Better Health”.

If you would like to learn more about alternative healing methods that can help you, become a member here.

This recipe is featured in Holistic Living Magazine to get your free copy click here

Maria BenardisMaria Benardis – Author, Intuitive Health & Wellness Coach  & Chef

If you would like to learn more and work with me one on one, I would love to work with you.

www.mariabenardis.com

 

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