Registered Dietician, nutritionist, and cookbook author Beth Warren joins Naomi in the kitchen for this Sunny Side Up, to bring her twist on classic Syrian Yebra - Stuffed Grape leaves. But while these delightful bites are usually stuffed with a meat filling, these have a surprising, sweet, and healthy alternative inside!   Sarah’s Parve Yebra (Stuffed Grapeleaves) Filling  2–3 shallots, chopped  1 teaspoon plus 1 tablespoon Gefen Extra-Virgin Olive Oil, separated  1 cup quinoa  2 cups water  1 bunch fresh parsley, chopped  salt, to taste  pepper, to taste  dash of cinnamon  3–4 tablespoons Ou (see note)  1 bunch dried prunes (a small handful)  1 bunch dried apricots (a small handful) Get the full recipe here! For more with Naomi, check out Sunny Side Up!