Quinoa & Beet Kale Dolmades

Thank you so very much for your comments on my last post. You are all so beautiful and I appreciate you sharing your personal stories with me : ) Your support is incredible and I’ve never been so moved my complete strangers before. What am I talking about, I feel like I know some of you by now because I get to talk to you on Facebook and Instagram all the time! I just adore you guys!
Oh, and I just realized that I really need to update my fitness page since my routine has definitely changed from when I first started this blog. Working on that right meow!

To start the weekend off right, I made some Quinoa & Beet Dolmades made with Tuscan kale for the ultimate veggie snack! The idea was inspired by my friend’s mom who is a chef (she makes amazing Greek food)! Instead of traditional dolmas with meat and grape leaves, I changed it up with quinoa & kale! They’re so refreshing, I think you will absolutely love them slathered in hummus. The cooked kale wrap turned out awesome and I cannot wait to try this same technique with some more recipes! I hope you have an amazing weekend and eat lots and lots of rabbit food!

xo
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Quinoa & Beet Kale Dolmades
Serves 1

4 leaves of dinosaur/Tuscan kale
1/2 cup beets, grated
1/4 cup uncooked quinoa + 1/2 cup water
1 Tbsp lemon juice
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp orange zest

Cook quinoa to package instructions. Fill a separate pan with water and bring to medium/high heat. Place washed kale leafs spine/stem side down in the warm water, cover, and soak for 10-15 minutes until the leafs become flexible (This will help you to roll the dolmades without the leaves breaking). Add grated beets, lemon juice, balsamic vinegar, and orange zest to the cooked quinoa. After the kale leaves have become pliable, remove from the water and pat dry. One by one, place kale stem side up, add 2 Tbsps of quinoa mixture, fold edges in and fold tightly (like a burrito). Once all leaves have been rolled up, place them in a pan with olive oil and 1/2 cup of water. Cover and set to medium/high heat. You want the water and oil to simmer but not boil. Let the dolmas cook in the covered pan for 45 minutes. Add 1/2 cup of water at a time if needed throughout the process. Once the leaves have darkened, remove from the pan and transfer to a plate. Enjoy with hummus!

Note: I love these after the have chilled in the refrigerator!

The Rabbit Food Pyramid Breakdown
Produce: kale & beets
Whole Grain: quinoa
Protein: none – enjoy with 1/4 cup hummus
Plant Based Fat: olive oil
Free Extras: lemon juice, orange zest, & balsamic vinegar

10 Comments on Quinoa & Beet Kale Dolmades

  1. Christina in Cleveland
    January 17, 2014 at 4:30 pm (11 months ago)

    Did you say “Hummus”????? EVERYTHING (mostly) goes with hummus. lol This sounds delicious!! I am thinking of adding some shelled hemp to add protein and… sign… me… up!!!! GREAT recipes, thank you so much!!!

    Reply
  2. Donyel @ The Kosher Cave Girl
    January 17, 2014 at 7:07 pm (11 months ago)

    Oooooooh. The red is such a gorgeous color! I bet these would be delicious with the addition of the sushi grade ahi tuna that I just bought. Or, that could just be me. Yeah, probably just me. But this looks delicious, bottom line.

    Reply
  3. Alicia Cooper
    January 25, 2014 at 8:41 am (11 months ago)

    These look so amazing! Putting them on the must try list! <3

    Reply
  4. Raquel
    January 28, 2014 at 2:53 pm (11 months ago)

    I made the beet quinoa yesterday and it is DELICIOUS!! I really enjoyed it! I was a little intimidated because I don’t always enjoy beets but the flavor was subtle and delicious!

    Reply
    • Catherine
      January 28, 2014 at 3:57 pm (11 months ago)

      I’m so glad you loved it Raquel! Beets scare me at times too haha A little too much and the dish tastes like earth! lol

      Reply
  5. Nicole
    February 5, 2014 at 12:53 pm (11 months ago)

    Do you cook the beets before you grate them? Never made beets before!

    Reply
  6. Nicole
    February 5, 2014 at 1:34 pm (11 months ago)

    Do I cook the beets before I grate them? I have never made beets before!

    Reply
  7. misty
    April 16, 2014 at 6:42 am (8 months ago)

    Can these be done with spring roll wrappers?
    Is there another form of wrapping that would not include extra cooking?

    Reply
    • Catherine
      April 16, 2014 at 3:51 pm (8 months ago)

      I’m sure they would be great in spring roll rice wrappers!

      Reply
  8. Ally M
    June 11, 2014 at 5:01 pm (6 months ago)

    Holy hell. These are bloody amazing! Well done you. I cut the biggest part of the kale spine off the bottom half of the kale, and that helped with rolling too.

    Reply

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