Greens Cookery April 2016 - Page 30

Lemon Quinoa Dol mas Lemon Quinoa Dolmas Keep it simple. Try this refreshing wrap with hints of lemon and sweet pine nuts. Prep Time: 30 minutes Cook Time: 20 minutes Yield: 6 pieces Ingredients 1 cup dry white quinoa 6 large chard leaves, large stems removed (about 6.5 ounces) 2 tablespoons lemon juice 2 teaspoons lemon zest 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon minced garlic ½ teaspoon kosher salt ¼ cup chopped parsley 3 tablespoons toasted pine nuts, chopped ½ cup crumbled feta cheese Preparation 1. In a small saucepan add 1 cup dry quinoa. Add 2 cups of water and bring to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes. Remove from heat, fluff with a fork and let cool. 2. Bring a pot of salted water to a boil. Add whole chard leaves and cook for 30 seconds or until soft. Remove gently with tongs and lay on a paper towel to drain and set aside. 3. Whisk together