Food

Mediterranean Quinoa Lettuce Wraps with Smoked Paprika Dressing and Feta

It’s hot outside.

It’s hot inside.

It’s just…hot.

So who wants to sweat dinner out over a hot stove, too?

Nobody.

Which is why these Mediterranean Lettuce Wraps are pretty much the answer to all life’s problems.

Well, ok, maybe not *all* of them.

But..they are healthy, vegetarian, gluten free, crisp, delicious, and only require a few short minutes of cook time.

So, that’s pretty cool.

[See what I did there…]

Mediterranean Quinoa Lettuce Wraps with Smoked Paprika Dressing and Feta

And while this recipe is light and refreshing, it is also still very filling thanks to the protein-rich quinoa, packed with the deep smoky flavour of paprika, and then brightened with gorgeous fresh veggies. Be sure to stop by your local farmer’s market this weekend to pick up the latest seasonal veg and substitute anything you like for your farmer’s picks of the week.

Recipe below, enjoy!

xx

Mediterranean Quinoa Lettuce Wraps with Smoked Paprika Dressing and Feta

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

Mediterranean Quinoa Lettuce Wraps with Smoked Paprika Dressing and Feta

1 c quinoa
1/2 sweet white onion
1 carrot julienned or diced
4 oz slices sun dried tomatoes [packed in oil or reconstituted dried tomatoes are great too]
1 roasted red pepper, diced
1/2 english cucumber, quartered lengthwise and thinly sliced
4-6 cooked artichoke hearts, sliced thin
1 head whole romaine or green leaf lettuce leaves, washed and patted dry

Smoked Paprika Dressing:
juice of 1 lemon
1 tsp smoked paprika
1/2-1 tsp agave or honey
1 T dijon
2/3 c olive oil
salt and pepper to taste

Crumbled feta

Directions:

Cook quinoa according to package directions.
While quinoa is cooking, caramelize 1/2 diced onion in a little bit of olive oil until golden brown.

Whisk together all dressing ingredients except olive oil until well combined, then slowly drizzle olive oil while whisking constantly until fully combined.

In a large bowl combine cooked quinoa, onions, chopped sun dried tomatoes, diced roasted red peppers, carrots, sliced artichoke hearts and just enough dressing to coat quinoa mixture.
Season with salt and pepper to taste.

Fill lettuce leaves with cooled quinoa mixture, top with cucumber slices, feta, extra dressing [if desired] and freshly cracked black pepper.

Enjoy.
xx