Skip to main content

Recipe Corner


Quinoa Lettuce Wraps


  • 1 cup Quinoa
  • 1 cup Water or Low Sodium Vegetable Stock
  • ½ ea Carrot, shredded
  • ½ cup Cabbage, shredded
  • ½ lb. Non GMO Tofu, cubed
  • ½ cup Black Beans, rinsed and drained
  • 1 tsp Ginger. minced
  • ½  cup Low Sodium Teriyaki Sauce
  • 1 small Onion, cut into strips
  • 1 small Red Peppers, cut into strips
  • 1 clove Garlic, minced
  • 2 tsp Pepper Flakes
  • 1 T Cilantro
  • 2 T Oil


  • Place quinoa in microwavable bowl and rinse the under cold water 2-3 times.  Add vegetable stock or water to the rinsed quinoa and cover with plastic wrap.  Cook in the microwave for 3 minutes until the liquid is absorbed.  Remove from microwave and fluff with a fork. 

  • Take the cut vegetables, tofu, and the beans and mix with the quinoa.  In a bowl whisk together the cilantro, ginger, garlic, pepper flakes, oil and teriyaki sauce.  Pour over the quinoa and vegetable mixture to coat.  Allow to sit for 10-15 minutes. 

  • Take the kale leaves and place the quinoa mixture inside and roll up. 

  • Any of the reserved teriyaki sauce can be used for dipping.