Quinoa Lettuce Wraps with Balsamic Vinaigrette

Quinoa Lettuce Wraps with Balsamic Vinaigrette

From Leah’s Kitchen

1 cup cooked quinoa

1 cup chopped red and yellow peppers

1/2 cucumber chopped

1/4 cup red onion minced

6 iceberg lettuce leaves

 

Balsamic Vinaigrette:

1/2 cup olive oil

1/4 cup water

3 Tbs. aged balsamic vinegar (good quality)

1 tsp. dijon mustard

1 garlic clove

Salt and pepper to taste

Quinoa Lettuce Wraps Directions:

Prepare vegetables by finely chopping the peppers, cucumbers, and red onion. Wash and separate the iceberg lettuce leaves and set aside to dry. To make the vinaigrette, pour all of the ingredients into a blender. Make sure to use a garlic clove and not minced garlic already prepared in a bottle. Crush the garlic clove through a garlic press. Add salt and pepper to taste and blend to emulsify the dressing. Cook the quinoa following package directions and immediately make the lettuce wraps.

 

To make the quinoa lettuce wraps:

Place a few spoonfuls of quinoa and vegetables in each lettuce wrap and drizzle the balsamic dressing. Best when quinoa is warm. Use a little dressing- it goes a long way with flavor!