Quinoa Pilaf in Lettuce Cups
Delight in the vibrant flavors and wholesome ingredients of this Quinoa Pilaf in Lettuce Cups recipe—a healthy twist on a classic pilaf that’s perfect for light meals or elegant appetizers. Fluffy, nutty quinoa is cooked to perfection and tossed with a medley of colorful vegetables like carrots, red bell peppers, and peas, all sautéed with aromatic garlic and onion for a savory flavor base. Finished with a splash of fresh lemon juice and topped with parsley, this dish is beautifully balanced and refreshing. Served in crisp, tender butterhead lettuce leaves, these edible cups add a satisfying crunch and make for an eye-catching, gluten-free presentation. Ready in just 40 minutes, this vegetarian recipe is a go-to for easy meal prep, picnics, or healthy snacking!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 1 medium red bell pepper, finely diced
- 2 large garlic cloves, minced
- 0.5 cup vegetable broth
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 large butterhead lettuce leaves
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.
Add the diced carrot and red bell pepper to the skillet and sauté for another 4-5 minutes until the vegetables soften slightly.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the vegetable broth into the skillet and bring it to a simmer. Add the cooked quinoa and frozen peas, stirring to combine.
Cook the mixture for 2-3 minutes, allowing the flavors to meld and the peas to warm through.
Remove the skillet from heat and stir in the chopped parsley, lemon juice, salt, and black pepper.
Spoon the warm quinoa pilaf into washed and dried butterhead lettuce leaves, forming small cups.
Serve immediately as a light appetizer or main dish. Enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 22.8 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
