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Grape Leaf Pilaf with Dilly Beans & Sumac Roasted Carrots
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2 or 4 Serving Dinner

Grape Leaf Pilaf

with Dilly Beans & Sumac Roasted Carrots

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
800
FAT
27g
CARBOHYDRATES
103g
PROTEIN
22g

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INGREDIENTS

  1. ¾ cup quinoa
  2. 2 carrots, peeled and cut into 4-inch sticks
  3. 1 tsp ground sumac
  4. 13.4 oz cannellini beans
  5. ¼ oz fresh dill, fronds picked and roughly chopped
  6. 2 scallions, trimmed and thinly sliced
  7. 1 lemon, juiced (divided)
  8. 4 stuffed grape leaves (dolmas), roughly chopped
  9. ⅓ cup dried tart cherries
  10. ¼ cup vegan tzatziki
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Baking sheet, Small saucepan with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
800
FAT
27g
CARBOHYDRATES
103g
PROTEIN
22g

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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Heat quinoa, 1¼ cups water, and a pinch of salt in a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 8 to 10 minutes.

2
Roast the carrots

Add carrot, 2 tsp olive oil, sumac, and a pinch of salt and pepper to a baking sheet and toss. Roast until tender and slightly browned, 10 to 12 minutes.

3
Marinate the beans

Add beans, dill, scallion, just half the lemon juice, and 1 tbsp olive oil to a medium bowl and stir. Taste and add salt and pepper as needed. TIP: The dill fronds are the wispy leaves on the thick stem.

4
Finish the pilaf & sauce

Add the grape leaves to the cooked quinoa. Taste and add salt and pepper as needed. TIP: Be careful chopping the grape leaves, as they can be slippery.

5
Serve

Divide the grape leaf pilaf between bowls and add dilly beans and sumac roasted carrots. Top with dried cherries and drizzle with tzatziki. Dig in!

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