Fran's Quinoa Lettuce Cups
Thank you, Fran B., a Food for Life participant in Naples, FL, for sharing this refreshing, healthy recipe.
Quinoa, the 'Mother' of all grains, has the most protein of all grains, and was the mainstay of the
Inca civilization. I'm sure it will become one of your mainstays, as well.
These cups can be served as a side salad or as an appetizer, or anything your little, healthy heart desires.
- 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.