If you like quinoa, you might want to make these lettuce wraps today for lunch. A few weeks ago, I made quinoa porridge, and that was the first time I experimented with quinoa in a sweet recipe. But this is one of my new favorite savory quinoa recipes.
My friend Liz and I came up with this recipe at work a few weeks ago. We created it for an elementary school nutrition class. We tried out two versions – this one and an Asian flavored one (more gingery with soy sauce and sesame oil). We liked both, but we decided to serve this one. Most of the kids liked it, although some were freaked out by the word, quinoa.
Lettuce Wraps with Quinoa, Black Beans, and Avocado
Ingredients
- ½ cup chopped raw onion
- 1 red or yellow pepper (washed, seeded, and diced)
- ½ can black beans (rinsed and drained)
- 1 cup quinoa (dry and cooked according to package)
- 1 cup salsa
- 1 avocado, diced
- Frank’s Red Hot (to taste)
- Black pepper (to taste)
- Salt (to taste)
- Bibb lettuce
Directions
- Cook quinoa according to directions on package.
- Prepare onion and red pepper.
- In a large mixing bowl, combine all ingredients above (except for lettuce leafs).
- Once the mixture is combined, spread ¼ cup of the mixture onto each lettuce leaf and wrap/fold over like a taco shell.
- Enjoy as a snack or a quick lunch!
Overall, I would say it was a success because we didn’t have any leftovers and we didn’t get any thrown at us. Just once in my life, I would like to see someone throw a rotten cabbage….not at me of course, and not to harm anyone. Just for fun. Now that I think of it, cabbage leafs would make a very sturdy alternative to lettuce leafs in this recipe. See what happens when you let your mind wander?
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