QUINOA VEGAN LETTUCE WRAPS RECIPE
These Asian-inspired quinoa vegan lettuce wraps are so flavorful, and they have the perfect texture of the filling that will leave you wanting more and more! Excellent vegan dinner idea!
6 servings
Calories: 189kcal
Ingredients
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1-1in piece ginger, grated
- 1 small onion sliced
- 1 red bell pepper sliced
- 3.5 oz of shiitake mushrooms sliced 100 g
- 3 cups green cabbage sliced
- 2 tablespoons soy sauce
SAUCE
- 3 tablespoons soy
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon agave syrup
QUINOA
- 1 cup quinoa
- 1 3/4 cup water
Instructions
COOK THE QUINOA
- Put the quinoa and water over medium heat in a saucepan. When there is almost no water, turn off the heat and leave the pot covered. The remaining water will be absorbed.Fluff the cooked quinoa and set aside.
VEGETABLES
- Heat the oil in a large skillet. When it is hot add the garlic, onion and ginger. Stir constantly so it doesn't stick or burn.
- Add the bell pepper and shitakes. When the pepper and mushrooms are soft add the cabbage. Let the cabbage wilt a little and add the soy sauce and the pinch of salt.
- Taste for seasoning and leave until cabbage is soft.
SAUCE
- In a bowl add the soy sauce, the rice vinegar, the tablespoon of sesame oil and the teaspoon of agave.
- Mix very well.
TO MAKE THE LETTUCE WRAPS
- Separate the lettuce leaves and put one or two tablespoons of quinoa and a few vegetables on each leaf. Finish each wrap by adding cilantro, scallions and chopped almonds.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 355mg | Potassium: 435mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1589IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg