Butternut Quinoa Lettuce Wraps with Lemon-Tahini Drizzle
Butternut Quinoa Lettuce Wraps with quinoa, steamed butternut squash, lettuce, cranberries, and pumpkin seeds, topped with a lemon-tahini dressing—a perfect, plant-based fall meal.
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
Meal Prep: This salad is excellent for meal prep! You can steam the squash and cook the quinoa in advance, storing them separately in the refrigerator. Combine everything just before serving to keep the spinach fresh and crisp.
- Add Protein: To make the salad more filling, consider adding even more protein like grilled tofu or hemp seeds.
- 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
Calories: 254kcalCarbohydrates: 37gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 8mgPotassium: 442mgFiber: 5gSugar: 8gVitamin A: 3395IUVitamin C: 7mgCalcium: 61mgIron: 3mg
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