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

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10 Responses so far.

  1. 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!!!

    Response from Christina in Cleveland
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  2. 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.

    Response from Donyel @ The Kosher Cave Girl
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  3. These look so amazing! Putting them on the must try list! <3

    Response from Alicia Cooper
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  4. 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!

    Response from Raquel
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    • 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

      Response from Catherine
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  5. Do you cook the beets before you grate them? Never made beets before!

    Response from Nicole
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  6. Do I cook the beets before I grate them? I have never made beets before!

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

    Response from misty
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    • I’m sure they would be great in spring roll rice wrappers!

      Response from Catherine
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  8. 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.

    Response from Ally M
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