Gluten Free Quinoa Kibbeh Stuffed with Green Vegetables

Name: Gluten Free Quinoa Kibbeh Stuffed with Green Vegetables
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups of dry Quinoa (approx 4 cups cooked); 3 cups of cold water.; 1 cup of Tapioca starch.; 1 teaspoon of Salt.; 1 teaspoon of seven spices.; 1/2 teaspoon ground cumin.; 5 medium white onions Finely chopped.; 5 cloves of chopped garlic.; 500 grams watercress finely chopped and boiled.; 50 grams thyme leaves, washed and chopped.; 200 grams baby spinach leaves, Washed and chopped.; 1/4 cup of Lemon juice.; 200 grams of walnuts, coarsely chopped.; 400 grams chickpeas Boiled & roughly smashed.; 4 tablespoon Olive oil.; 1 tablespoon Sumac.; 1 teaspoon of salt.

16 steps

Prep:1h 30minCook:20min

Quinoa Kibbeh is a substitute to the Lebanese bulgur Kibbeh, It is gluten-free and vegan version with Quinoa instead of bulgur, oven baked (or fried) stuffed with chickpeas, walnuts, onion, watercress and baby spinach.

Updated at: Thu, 17 Aug 2023 13:40:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories646.5 kcal (32%)

Total Fat29.3 g (42%)

Carbs79.2 g (30%)

Sugars9.2 g (10%)

Protein22.1 g (44%)

Sodium704.6 mg (35%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For Kibbeh Dough

1 ½ cupsdry Quinoa

3 cupswater

cold

1 cupTapioca starch

1 teaspoonsalt

1 teaspoonseven spices

½ teaspoonground cumin

For the Filling

5white onions

medium, Finely chopped

5 clovesgarlic

chopped

500 gramswatercress

finely chopped and boiled

50 gramsthyme leaves

washed and chopped

200 gramsbaby spinach leaves

400 gramschickpeas

Boiled & roughly smashed

4 tablespoonOlive oil

1 tablespoonSumac

1 teaspoonsalt

Instructions

Prepare the Kibbeh dough:

Step 1

Rinse the quinoa well under cold water and drain.

Strainer

Step 2

Put the rinsed quinoa into a saucepan and add 3 cups cold water.

Sauce Pan

Step 3

Bring to a boil without cover, As soon as it starts to boil, turn the heat down to low, cover it and let it simmer for 15-20 minutes, until all of the water is absorbed and the seeds have popped open.

CooktopHeat

Step 4

Drain with a colander to remove moisture as much as possible.

Colander

Step 5

Mix the starch with quinoa, salt and spices with a spoon.

Spoon

Step 6

Place small batches in a food processor and process well in batches into a firm paste, and set aside in a bowl, then add the next batch.

Food ProcessorMix

Step 7

Knead the mixture with wet hands to get a smooth paste, cover it with wet towel and put in refrigerator for 1 hour.

Paper Towel

FridgeCool

To prepare the filling:

Step 8

In a saucepan, heat the olive oil and fry the onions for 5 minutes, then add the chickpeas, water, green thyme, spinach leaves and sauté until the ingredients gets soften.

Sauce Pan

Step 9

Add walnuts, season with salt, seven spices and sumac, then pour in the lemon juice and stir the ingredients for 5 minutes. Remove the filling of stove, then set it aside until it cool down.

Step 10

Take out the dough from the fridge, divide and shape it into medium-sized balls, then wet your hands with water and with your index finger, make a hole in the center of each ball.

Step 11

Fill all the balls with a tablespoon of the filling, then seal the top. (If you see any cracks in the balls, you may wet your hand and seal it).

Step 12

Put the kibbeh in the fridge for 1 hour or overnight. (You can also freeze the kibbeh after stuffing).

FridgeCool

Step 13

Place the kibbeh on a lined baking sheet and brush with some olive oil.

Baking sheet

Parchment paper

Baking or Frying Option:

Step 14

Baking: Bake in oven at 180ºC for 20 minutes or until golden brown, flipping once in between to ensure even baking.

OvenHeat

Step 15

Frying: In a large saucepan, heat enough oil to cover the kibbeh. Working in batches, fry it until browned, approx. 1-2 minutes, transfer to a plate lined with paper towel, to soak the excess oil.