Turkey & Quinoa Stuffed Grape Leaves

These Turkey & Quinoa Stuffed Grape Leaves are an inventive take on a traditional dish that make for an impressive appetizer or a natural, protein filled side.


1 15- to 16-oz. jar grape leaves, drained
1 lb. 93%-lean ground Plainville Farms® Turkey
1 cup quinoa, rinsed
1/3 cup finely slivered soft sun-dried tomatoes
1/4 cup finely chopped Greek olives
Zest of 1 lemon
1 tbsp. minced fresh rosemary
1 tbsp. dried oregano
1 tsp. dried marjoram leaves
3/4 tsp. salt
3/4 tsp. freshly ground pepper
4 tbsp. lemon juice, plus lemon wedges for serving
Plain yogurt for serving


Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one while whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set the others aside for later.

Cook the whole grape leaves in the boiling water for 5 minutes. Use tongs to transfer to a colander to drain.

To prepare filling: combine turkey, quinoa, sun-dried tomatoes, olives, lemon zest, rosemary, oregano, marjoram, salt and pepper in a large bowl.

To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 tsp. to 1 tbsp. of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. You may have filling or grape leaves left over.

Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely. This will prevent the stuffed leaves from sticking as they cook. Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tbsp. lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tbsp. lemon juice.

Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water. This will act as a weight to keep the grape leaves submerged. Add water to the pan until it reaches the rim of the plate.

Timing: Bring to a boil, then reduce heat to a simmer. Cook until the quinoa is tender, adding water as necessary to keep the grape leaves submerged. This should take about 45 minutes. To check if the quinoa is done, carefully remove the bowl and plate and take out one stuffed grape leaf using a slotted spoon and cut it open.

Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping. Serves 12.