QUINOA WALNUT MEAT LETTUCE CUPS

Prep time: 25 mins 

Cook Time: 5 mins 

 

Ingredients: 

• 2 heads butter lettuce leaves washed 

• Walnut Meat

• 2 tsp sesame oil

• 2 cups raw walnuts (pulsed in a food processor or finely chopped)

• 2 cups cooked quinoa

• ½ cup low-sodium Tamari or Coconut Aminos for 

• 1 TBLS maple syrup 

• 1 tsp Sriracha or chili garlic paste 

• 1 tsp minced ginger 

• 2 garlic cloves minced 

• 2 stokes scallion chopped finely 

• Salt and pepper to taste  

 

Toppings:

• 1 red pepper finely sliced 

• 1 half cucumber seeded and finely sliced 

• 1 cup carrots finely sliced

• Cilantro leaves (optional) 

• Toasted Sesame Seeds Optional

• 1 lime cut into small wedges (optional)

• Plant Bomb Thai Almond to drizzle 

 

Instructions:

• Cook quinoa: Rinse 1 cup of dried quinoa and combine with 2 cups of water in a small saucepot. Bring to a boil, cover, and simmer on low for about 15 minutes until water is absorbed and quinoa is fluffy.

• Prepare walnut and quinoa mixture: In a large bowl, mix pulsed walnuts and quinoa.

• Make sauce: In a small bowl, combine tamari, sriracha, ginger, garlic, and scallion. Set aside.

• Sauté walnut and quinoa mixture: Heat sesame oil in a sauté pan over medium heat. Add the walnut and quinoa mixture and sauté for 5-7 minutes, stirring occasionally until golden brown.

• Add sauce: Pour the tamari mixture into the pan and cook for an additional 3 minutes. Season with salt and pepper to taste.

• Assemble lettuce cups: Spoon about ¼ cup of the walnut meat onto each lettuce cup. Add your favorite toppings, drizzle with Plant Bomb Thai Almond, and enjoy!

 

Yield: 12-16 Lettuce Cups

 

Special Note:

This recipe is Vegan and gluten-free.

Walnut meat can be served cold or warm