Great Recipe from Oh She Glows
Source: Oh She Glows
1. Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, salt, paprika, cayenne, lime juice, salt and pepper. Stir t combine.
2. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.
3. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.
4. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.
Nutrition Information
Tips:
* You’ll want to dice the red pepper very small (think almond-sized) so it cooks quickly.
** My frozen pineapple chunks are quite large, so I like to chop them into almond-sized pieces before adding to the pot. This way the pineapple gets spread around a bit more!
*** You can use salt in place of the coconut aminos if you’d like. I found I needed 1 1/4 teaspoons pink salt or a bit more to make the flavours pop. Start with half and then add the rest after cooking to taste.
**** For a kid-friendly option, reduce or omit the cayenne pepper as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 156 | ||
Calories from Fat: 22 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 196.3mg | 7 % | |
Potassium 352.1mg | 9 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 23.8g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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