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  • Beth Madden

    Quinoa Lettuce Wraps and other recipes from The Naked Kitchen, Clean Eating

  • Renae Shore

    Quinoa Lettuce Wraps Ingredients: 3 cups cooked quinoa 1 1/2 cups cooked black beans, if canned, rinsed and drained 2 green onions, finely sliced 8 ounces sliced water chestnuts, roughly chopped 2 carrots, julienned 1 head of bibb lettuce 1/2 cup reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce) 2 tbsp toasted sesame oil (regular sesame oil will work as well but you will lose some of the richness in the sauce) 2-3 cloves garlic, minced 2 tsp minced ginger 2 tbsp apple cider vinegar 2 tbsp raw honey or coconut nectar Preparation: In a large bowl mix together the first 5 ingredients and set aside. Add the last 6 ingredients to a small bowl and mix together until throughly combined.  If using honey it helps to heat it up a little to make it easier to mix in. Pour the sauce over the quinoa mixture and stir to combine. Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture.  You can fill them up as much as you wish. Nutritional Info: Makes approximately 20 lettuce wraps. Serving size 4 lettuce wraps. Nutrients per serving:  Calories: 318.5, Cal. from Fat: 73, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 47g, Fiber: 8g, Sugars: 6.5g, Protein: 12.5g, Sodium: 1166.5mg, Chol: 0mg

  • Megan Linsmier

    Quinoa Lettuce Wraps: Naked Kitchen Gluten Free

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