Quinoa Lettuce Wraps

I have to try to mix things up at dinner every once in a while and my favourite thing to try and accomplish is to remove the major protein at dinner without anyone missing it...

These quinoa lettuce cups are the perfect way to sneak away the meat at dinner or lunch.  I added the smoked paprika which gives you the aroma of bacon...yup gives you the aroma of bacon without the calories of yummy bacon.


My family loves these lettuce cups and they also make the perfect family style dinner. They are great for entertaining and you can make the mix a day in advance making it even easier to have over company.  These will also satisfy the gluten free and vegan friends you may have!

1 cup of Royal Tri-Color Quinoa
2 cups of water
1 head of Iceberg lettuce
1 cup of red kidney beans
1/4 cup of chopped celery
1/3 cup chopped red pepper
1/3 cup chopped onion
2 tablespoon olive oil
2 teaspoons of smoked paprika
salt and pepper to taste

For Serving you will need:
1 cup pea shoots
1/2 cup sliced red pepper
1/2 an avocado, sliced
1/4 cup of cucumber, sliced




~Rinse Quinoa with cold water and toast the grains in a bit of olive oil for 1-2 minutes
~Add 2 cups of water to a medium size pot add quinoa and bring to a boil
~Reduce heat and simmer uncovered for 12-15 minutes
~Gently pull apart the leaves of the iceberg lettuce then rinse and set aside
~In a large saucepan add a tablespoon of olive oil and sauté the onions, celery, peppers and beans for 2 minutes until onions are softened
~In a large bowl, combine the quinoa and the sautéed veggies
~Scoop the mixture into the lettuce leaf and top with your favourite toppers!

Natalie