Kale & Quinoa Dolmades With Yoghurt Dipping Sauce

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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

Kale & Quinoa Dolmades With Yoghurt Dipping Sauce

Makes 10 large dolmades

Dolmades Mixture

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…

You can read the FULL version of this article in our quarterly eZine, ‘Holistic Living Magazine,’ look for Edition 5 on this archive page.  There’s many more articles about the immune system waiting for you too!

Maria Benardis

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

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