Vegetable Lettuce Wraps
Iceberg lettuce was the only kind of lettuce I would eat when I was younger. I loved the crunch of the white part, even though it had virtually no flavor. Things have completely changed now, as I usually opt for more leafy greens, thanks to their taste and higher nutritional value. However, I still enjoy that crisp nature of iceberg in some lettuce wraps, especially these.
Although the lettuce is what holds everything together, it is certainly not the star of the dish. That comes from the filling, of course! Quinoa, an abundance of vegetables, and an Asian inspired sauce with an orange twist make these lettuce wraps refreshing yet satisfying.
Preparing the quinoa in broth helps add extra flavor. I love using Aha Pure Food’s LUCKY BONES broth, because of its soothing combination of rosemary and bok choy. Not to mention, it is full of wholesome ingredients with gut-cleansing health benefits.
To cook the vegetables, simply sauté for a few minutes and remove them from the heat before they are fully tender. This retains a delicious little crunch that complements the fluffy quinoa. Soy sauce, ginger, orange, and maple syrup round out the filling with an Asian, citrus punch.
Overall, this dish makes for a light lunch or great appetizer! It’s healthy, easy, and absolutely delicious!
Ingredients Directions Begin cooking quinoa in vegetable broth according to package directions. Dice all vegetables small. If desired, you can use a food processor to chop them. Heat a skillet over medium/high heat with 1 tbsp oil. Add onions, carrots, and bell pepper to the skillet and sauté. After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes. Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat. Plate: Add a scoop of quinoa and a scoop of vegetables to each lettuce wrap. Sprinkle on a dash of chile flakes, sesame seeds, and a pinch of orange zest, if desired. Begin cooking quinoa in vegetable broth according to package directions. Dice all vegetables small. If desired, you can use a food processor to chop them. Heat a skillet over medium/high heat with 1 tbsp oil. Add onions, carrots, and bell pepper to the skillet and sauté. After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes. Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat. Plate: Add a scoop of quinoa and a scoop of vegetables to each lettuce wrap. Sprinkle on a dash of chile flakes, sesame seeds, and a pinch of orange zest, if desired.
Ingredients
Directions
