Butternut Quinoa Lettuce Wraps with Lemon-Tahini Drizzle
Enjoy these delicious Butternut Quinoa Lettuce Wraps with Lemon-Tahini Drizzle, packed with nutrient-dense quinoa, steamed butternut squash, spinach, cranberries, and pumpkin seeds. Topped with a creamy lemon-tahini dressing, this vegan, plant-based wrap is perfect for a light lunch or dinner that’s full of fall flavor and wholesome goodness!
Nutritional Benefits
- Butternut Squash: Rich in vitamin A and fiber, supporting immune function and digestion.
- Quinoa : A complete protein source that provides all nine essential amino acids, aiding muscle repair.
- Spinach: Packed with iron and vitamins K, A, and C, promoting bone health and skin vitality.
- Cranberries: Loaded with antioxidants and vitamin C, supporting heart health and boosting the immune system.
- Pumpkin Seeds: High in magnesium and healthy fats, promoting heart health and providing anti-inflammatory benefits.
- Tahini: A good source of calcium and healthy fats, promoting bone health and reducing inflammation.
- Lemon Juice: Rich in vitamin C and antioxidants, boosting the immune system and aiding digestion.
- Garlic: Known for its antimicrobial and anti-inflammatory properties, supporting immune health.
Steam the Butternut Squash: Cut squash into cubes and steam in a basket for 15-17 minutes, or until tender (save extras for another recipe).
Cook the Quinoa: Rinse 1/3 cup of dry quinoa. Boil 2/3 cup water in a small pot, add quinoa, cover, and simmer on low for 12-15 minutes. Let sit off heat for 5 minutes, then fluff with a fork.
Make the Lemon-Tahini Dressing: In a bowl, whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, salt, and pepper until smooth. Adjust to taste.
Mix the Filling: Combine steamed butternut squash, cooked quinoa, dried cranberries, and pumpkin seeds in a large bowl. Season and toss gently.
Serve in Lettuce Wraps: Spoon the mixture into butter lettuce leaves, drizzle with dressing, and enjoy!
Why You Will Love This Recipe:
So simple, quick, healthy, and delicious.
Nutrient-Packed: Filled with fiber, plant-based protein, and essential vitamins, this dish supports immune health, energy, and wellness—ideal for a quick lunch or light dinner.
Great for Meal Prep: Whip up a batch and enjoy these versatile wraps throughout the week. They’re easy to assemble and keep well in the fridge, making healthy meals effortless.
Family-Friendly: Kids and adults alike will love the creamy, zesty tahini dressing and the fun, hands-on lettuce wraps. They’re colorful, nutritious, and satisfying for the whole family.
Customizable: Use this recipe as a base and make it your own! Try adding chickpeas, sliced avocado, or even a sprinkle of hemp seeds for extra protein and crunch.
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Butternut Quinoa Lettuce Wraps with Lemon-Tahini Drizzle
Ingredients
- 1 cup butternut squash steamed
- 1 cup chickpeas cooked
- 1 cup quinoa cooked
- 1 butter lettuce
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
Lemon-Tahini Dressing
- 2 tbsp tahini
- juice of 1 lemon
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 garlic clove minced
- salt and pepper to taste generously
Instructions
- Steam the Butternut Squash: In a steamer basket, steam a whole butternut squash cut in cubes for about 15-17 minutes, or until tender. (save the rest for another recipe)
- Use cooked quinoa. To cook quinoa, rinse 1/3 cup of dry quinoa under cool water to remove any bitterness. In a small pot, bring 2/3 cup of water to a boil, add the quinoa, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Let sit for 5 minutes off heat, then fluff with a fork.
- Prepare the Lemon-Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, olive oil, minced garlic, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.
- Assemble the Wrap Filling: In a large bowl, combine the steamed butternut squash, cooked quinoa, cooked chickpeas, dried cranberries and pumpkin seeds. Season with salt and pepper to taste, and gently toss to mix everything well.
- Serve in Lettuce Leaves: Spoon the mixture into butter lettuce leaves, drizzle with the lemon-tahini dressin or cashew cream and serve.
Notes
- Add Protein: To make the salad more filling, consider adding even more protein like grilled tofu or hemp seeds.Â
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will meld together nicely, but it’s best to keep the dressing separate until you’re ready to eat.
- Seasonal Variations: Feel free to customize the salad based on seasonal vegetables. In the summer, you could add grilled zucchini or bell peppers, while in the winter, roasted Brussels sprouts or kale would be a great addition.
Nutrition
