Perfectly Filling Quinoa Lettuce Wraps
These are gluten free, wheat free and egg free.
½ cup quinoa (or use 2 cups already prepared quinoa)
2 medium tomatoes, chopped
2 cups fresh spinach, coarse chop
½ cup green onion, chopped
1 avocado, peeled and cut
3 ounces feta cheese
½ teaspoon Jane’s Krazy mixed up salt or Cavender’s Greek Seasoning
8 ounces cooked chicken
1 tablespoon lime juice (juice of ½ lime)
8 romaine lettuce leaves (for boats)
Prepare the quinoa by placing 1 cup water on stove to boil. When the water is boiling, add quinoa, cover and turn down to simmer for 15 minutes, or until the water has been absorbed.
Cool quinoa in a shallow baking dish in the refrigerator (this is a good time to chop vegetables if they have not already been chopped. Place vegetables in a large bowl.
Add chilled quinoa to vegetables and toss. Add crumbled feta, seasoning, and chicken. Squeeze lime juice over the filling and mix.
Scoop ~ 1 cup quinoa mix into romaine lettuce leaves to make lettuce wraps.
Kim’s note: Quinoa can be cooked ahead of time and stored 3-5 days in the refrigerator or for 2 months in the freezer. A great way to cook quinoa ahead is to follow the directions on the package and use half water and half reduced sodium chicken broth to cook the quinoa. Once cooked allow the quinoa to cool. To store quinoa, place 2 cup portions into sandwich bags, then place the filled bags into a gallon sized zip-top freezer bag for up to 2 months. To use simply transfer the quinoa to a microwave safe bowl, cover with a damp paper towel and microwave for 1-2 minutes stirring halfway through warming time.
Yield: 4 Servings (serving size: 2 lettuce wraps)
Nutrition Breakdown: Calories 300, Fat 13g, (4g saturated fat), Cholesterol 45mg, Sodium 410mg, Carbohydrate 23g, Fiber 7g, Protein 20g
Percent Daily Value: 30% Vitamin A, 40% Vitamin C, 10% Calcium, 15% Iron
Carbohydrate Choices: 1 ½ Carbohydrates
Diabetes Exchanges: 1 Starch, 2 Vegetables, 2 Lean meats, 1 Fat