Quinoa Lettuce Wraps
Servings
6Serving size
about 1 cupsThis recipe can easily be multiplied. Serve with Spicy Asian Peanut Sauce.
Serve with Spicy Asian Peanut Sauce
AND
Serve with Thai Peanut Sauce
Ingredients
| 1 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 tsp. Sesame oil |
| 1/2 small White onions (red onion, finely diced) |
| 4 clove Garlic, raw (minced) |
| 1/2 Large Red bell peppers (finely diced) |
| 2 large Green onions (thinly sliced crosswise) |
| 1 tsp. Lemon zest (minced) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce0 |
| 1 to taste Black pepper |
| 8 leaf, large Boston or bibb lettuce |
Instructions
Place the water in a small sauce pan over high heat.
When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer the quinoa partially covered for 12 to 15 minutes until most of the water has boiled away.
Remove the pan from the heat, cover and let stand for 5 minutes.
Fluff the quinoa and transfer to the refrigerator to cool.
While the quinoa is cooking place the oil in a medium skillet over medium high heat.
Add the onion and garlic. Cook for 4 minutes. Stir frequently.
Place the onions in a mixing bowl with the red pepper, green onions, lime zest, lime juice, soy sauce and black pepper.
Add the cooked quinoa and toss well.
Chill well before serving.
Spoon the quinoa in individual lettuce leaves and top with Spicy Peanut Sauce.
Serve this recipe with one of these starch side dishes.
Spicy Asian Peanut Sauce
Gather all ingredients and equipment. Place the honey, soy sauce, peanut butter, lime zest, lime juice, water, hot sauce, and pepper in a bowl. Whisk until smooth. Chill well before serving.
AND
Serve this recipe with one of these vegetable side dishes.
Thai Peanut Sauce
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a riff on the classic stuffed lettuce leaves that you might find in an Asian restaurant. The big difference is the amount of fat and salt that you are not going to get with this delicious version using quinoa and veggies. (Here’s a recipe for a version with chicken: Asian Lettuce Wraps | Low Sodium Asian Lettuce Wraps.)