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Gluten-Free Mexican Quinoa Lettuce Wraps
Gluten-Free Mexican Quinoa Lettuce Wraps
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Prep Time:
50 minutes
Total Time:
50 minutes
Bibb lettuce, known as butterhead lettuce, is a soft and tender green leaf perfect for creating gluten-free wraps.
Ingredients:
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 jalapeño chiles, seeded, chopped
  • 1 cup uncooked quinoa, rinsed, drained
  • 1 1/4 cups reduced-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup frozen whole kernel corn
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 can (14.5 oz) fire roasted diced tomatoes, undrained
  • 24 large Bibb lettuce leaves, rinsed, patted dry with paper towel
  • 2 medium avocado, pitted, peeled and chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup gluten-free salsa
Instructions:
  • In a 3-quart saucepan, warm oil over medium heat. Sauté onion, garlic, and chiles in oil for about 5 minutes until onions are translucent. Add the rest of the Quinoa ingredients and stir well.
  • Bring to a boil, then simmer covered for 30 minutes until most of the liquid is absorbed and quinoa is almost tender. Remove from heat and let stand covered for 3 minutes until the remaining liquid is absorbed and quinoa is tender.
  • Place a generous amount of the 1/3 cup quinoa mixture onto each lettuce leaf, then add avocado and cilantro on top. Wrap the lettuce leaf around the filling and serve with salsa.

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