Quinoa Lettuce Wraps
  • 1cup Arrowhead Mills Organic Quinoa
  • 2 cups water
  • 1 low-sodium vegetable bouillon cube
  • 1 teaspoon freshly grated ginger
  • 3 scallions, chopped
  • 1clove garlic, minced
  • 1/2-1 teaspoon red pepper flakes
  • 2 teaspoons fresh cilantro, chopped
  • 2 tablespoons Hain Extra Virgin Olive Oil
  • 1tablespoon honey
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 cup Maranatha Peanut Butter, creamy or chunky
  • 8 lettuce leaves, washed and patted dryiceberg or Boston
  • 1/2 cup chopped roasted peanutsunsalted
  1. Combine quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil; reduce heat, cover, and simmer 15 minutes. Cool.
  2. In a medium-large bowl, combine ginger, scallions, garlic, red pepper flakes, and cilantro. Add cooled quinoa and stir to mix.
  3. In a jar or small bowl, whisk together olive oil, honey, lemon juice, and salt. Pour over quinoa mixture. Cover and refrigerate.
  4. When ready to serve, spread 1 tablespoon peanut butter on each lettuce leaf. Top with about 1/3 cup quinoa mixture and sprinkle each with 1 tablespoon peanuts. Roll up, securing with a toothpick if desired.
Recipe Notes
Nutrition Facts
Quinoa Lettuce Wraps
Amount Per Serving
Calories 231
* Percent Daily Values are based on a 2000 calorie diet.

Calories: 231 calories, % fat calories: 61, Fat: 17g, Saturated Fat: 3g, Cholesterol: 0mg, Carbohydrate: 16g, Protein: 8g,  Fiber: 3g, Sodium: 366mg