These cups can be served as a side salad or as an appetizer, or anything your little, healthy heart desires.

Ingredients:

• Boston Bibb lettuce, 3 small heads
• Romaine lettuce, 6 leaves, trimmed stems
• 1 cp ripe tomatoes, diced
• 1 cp cucumbers, diced
• 1/2 cp diced red onion
• 1 cp diced avocado
• 1/2 cp hummus, homemade or store bought
• 2 T rice vinegar
• 1 tsp cumin
• 1/4 tsp black pepper
• 1/2 cp chopped fresh basil
• turmeric to sprinkle on top
• 1 cp of Quinoa **
• 1 cp organic vegetable stock
• 1 cp water
• 1 clove of garlic, chopped

Prepare the cups by separating 25 mixed leaves from the Bibb and Romaine heads.

Quinoa Preparation: Heat a medium saucepan over medium-high heat. Add 1 cp vegetable stock and the chopped garlic. Cook for 2 minutes. Add the 1 cp of water, then the Quinoa, and simmer on low for 15 minutes till done. Set aside. Once cooled, fluff with a fork.

Quinoa sauce: Mix the hummus and rice vinegar in a bowl.

Gently toss the following into the Quinoa with a fork: diced tomatoes, cucumbers, onion and 1/4 cp of the chopped basil, cumin and pepper. Add the sauce and toss again.

Refrigerate the lettuce leaves and mixture separately until ready to stuff and serve.

To serve: Arrange on a plate alternating Romaine and Bibb cups. Stuff with mixture. Sprinkle the remaining basil and turmeric for color over all the cups.

Betcha can't have just one!!!!

** Note: Some boxes of Quinoa come pre-washed. If it doesn't say 'prewashed', then you have to soak the quinoa for a minute in water (swish it around with your fingers), then rinse in a fine sieve to remove a natural substance called saponin which can give a bitter flavor. Rinsing removes the saponin.