Drain and separate the vine leaves. Gently pat dry, setting aside any torn ones. Heat half of the oil in a medium saucepan over medium–low heat. Cook the shallots and garlic until softened. Add the quinoa, dill, parsley, mint, lemon zest, currants and cinnamon and stir to coat. Remove from the heat. Season with salt and pepper.
Spread the vine leaves out flat, onto a clean kitchen surface, smooth-side down, with the stems facing you. Trim the stems and place tablespoonfuls of the mixture at the base of the leaves. Fold the sides in and roll up into little logs. Don’t roll too tightly, as the quinoa needs room to swell when cooked. Line a large wide-based saucepan with any torn and any remaining vine leaves; alternatively you can use baking paper. Pack the dolmades in tightly together, so they don’t unravel.
Combine broth, lemon juice and remaining oil in a medium bowl or jug. Pour over the dolmades. Cover with a heatproof plate, to keep them submerged. Bring the liquid to a simmer. Cover and gently simmer for 20–30 minutes, until the quinoa is tender and most of the liquid has been absorbed. Leave in the pan to cool to room temperature.
Serve at room temperature or chilled, with natural yoghurt for dipping.