Dolmadas with quinoa, celery and tuna


A delicious variation that you will love!


  • 60 leaves of celery
  • 2 pieces of yellowfinter of Alonissos or Kavala
  • 2 cups quinoa
  • 2 tablespoons garlic puree
  • 2 carrots grated on a grater
  • 2-3 fresh onions, finely chopped
  • 2 dried onions, finely chopped
  • Or a bunch of chopped dill
  • ½ λ vegetable broth
  • Juice of 1 juicy lemon
  • Olive oil
  • Salt Pepper


  1. In a saucepan, boil (half a minute because they are tender) our celery and spread them in a bowl.
  2. Saute our onions in a large saucepan, then add the carrot, the quinoa and finally the tuna with its liquids. (If necessary, add a little vegetable broth)
  3. With a knife remove the stalk from the celery (the hard part) and place them on the bottom of the pot.
  4. Fill the celery with a teaspoon and wrap them like we wrap the dolmadas or the cabbage dolmadas but with more careful movements because they are more tender
  5. Place a plate for weight on top, and fill it with vegetable broth, a little lemon, olive oil, until the dolmadas and the plate are covered.
  6. Simmer for half an hour.

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