Fiesta Quinoa Lettuce Boats
The best recipe for Fiesta Quinoa Lettuce Boats
Servings 10
Calories 172kcal
Cost $
Ingredients
- 2 cups water
- 1 cup dry quinoa
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- ¼ cup red onion diced
- 3 scallions chopped
- 1 cup corn frozen, fresh or canned
- 1 can 15 oz black beans, drained and rinsed
- 10 cherry tomatoes halved
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ cup fresh cilantro chopped
- 1 avocado thinly sliced
- 2 heads of Romaine lettuce
Instructions
- Bring water to a boil, add quinoa, reduce heat to a simmer, cover and cook for 10-15 minutes or until all water is absorbed and l quinoa is soft and fluffy. Transfer to a bowl and allow to cool.
- Once quinoa is cooled, add all ingredients except avocado and romaine lettuce, stir until well combined. Adjust flavors as needed. Refrigerate to let flavors marinate.
- To assemble boats, add a scoop of quinoa to the center of a romaine lettuce leaf and top with sliced avocado. Enjoy :)
Notes
Fun Fact: Do you love or hate cilantro?
If you hate cilantro, it’s not your fault…you were born that way! Some people are genetically predisposed to not liking cilantro. They have the OR6A2 gene, making them very sensitive to the aldehyde chemical found in cilantro. These aldehyde chemicals are the same substances found in soap, therefore making cilantro taste like soap! Yuck :)
If this is you, I apologize for adding so much cilantro to my recipes :)
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 9mg | Potassium: 354mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1206IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg