Stuffed Grape Leaves with a Surprising Twist, with Beth Warren

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!