Greek Summer Pilaf
with Dolmas & Grilled Carrots
"Dolma" refers to stuffed vegetables from Middle Easterner and Mediterranean cuisines. Iconic Greek stuffed grape leaves are delicious little bundles of rice seasoned with onion, dill, and mint. We toss these into a quinoa pilaf and pair them with creamy cannellini beans and fresh herbs. Sweet grilled carrots get a sprinkling of dried cherries and ground sumac for a tart, floral finish. While we love savoring summertime by grilling whenever possible, you can choose to roast your carrots in the oven.
Nutrition (per serving)
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INGREDIENTS
- 3/4 cup white quinoa
- 2 carrots, scrubbed and cut in half lengthwise
- 13.4 oz cannellini beans, drained and rinsed
- 0.25 oz dill, fronds chopped
- 2 scallions, trimmed and thinly sliced
- 1 lemon, half juiced and half cut into wedges
- 4 oz stuffed grape leaves (dolmas), roughly chopped
- 1/3 cup dried tart cherries, roughly chopped
- 1 tsp ground sumac
- 1/4 cup vegan tzatziki
- 5 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Nutrition (per serving)
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INSTRUCTIONS
Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Combine quinoa, 1¼ cups water, and a pinch of salt in 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. (4-serving meal: use 2½ cups water)
Clean and oil cooking grate. Combine carrots, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Arrange carrots, cut side down, on grill and reduce heat to low. Cover and grill until tender and slightly charred, 8 to 12 minutes per side. (4-serving meal: use 4 tsp olive oil) (TIP: You can also roast the carrots at 425°F for 15 to 18 minutes.)
Stir together cannellini beans, dill, scallions, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Gently stir stuffed grape leaves into cooked quinoa and season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)
Divide Greek summer pilaf with dolmas between bowls and top with marinated beans and grilled carrots. Sprinkle with cherries and sumac. Serve with lemon wedges and tzatziki. Καλή όρεξη!
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