Quinoa Lettuce Wraps
Ingredients:
4-6 Romaine Lettuce Leaves
½ cup dry Quinoa or 1 cup cooked quinoa
1 ½ cups 1cm cubed Butternut Squash
1 cup diced Yellow Squash
1 cup diced Zucchini Squash
⅓ cup diced Onions
1 tbs Grapeseed or Avocado Oil
1 tsp Sea Salt
2 tsp Onion Powder
1 tsp Basil
Dash of Cayenne Powder
Tools:
Large Frying Pan
Medium Pot
Cutting Board
Chopping Knife
Stirring Spoon
Measuring Tools
Quinoa Directions:
Rinse ½ cup of dry quinoa and add to a medium pot with 1 cup of spring water. Bring to a boil on high heat.
When boiling, lower the heat to simmer. Stir scraping the bottom and cover on simmer stirring every few minutes until the water evaporates and the quinoa is soft.
If the quinoa is not soft and there is no more water left in the pan, add a little more water at a time and stir until fully cooked.
Remove from heat.
Veggie Directions:
Wash all produce.
Dice the onion, zucchini, yellow squash, and butternut squash into 1cm cubes.
Warm a pan on low/medium heat with oil. When warm, add the squash and onions. Saute until cooked stirring every 2 minutes.
Add 1 tsp sea salt, 2 tsp onion powder, 1 tsp basil, and a dash of cayenne. Mix completely, then mix in the quinoa.
Wrap Directions:
Gently pull off the romaine leaves from the stem. Clean and dry them off.
Lay your romaine lettuce leaves out flat.
Add the quinoa mixture to your wraps and enjoy!
