Easy Quinoa Fried Rice Lettuce Wraps
Try this veggie-loaded 30-minute easy quinoa fried rice for a quick and delicious dinner that the whole family will love! You can serve it hot, cold, by itself or in lettuce wraps! Vegan & gluten-free.
large lettuce leaves
(I prefer butter lettuce or romaine)
Quinoa Fried Rice-
diced (about 2 cups)
frozen green peas
(fresh or frozen)
green onions for garnish
(This is our FAVORITE organic hot sauce)
toasted sesame oil
Over medium heat, saute the diced onions and carrots in olive oil in a
large saute pan
for 8-10 minutes.
Add the minced garlic, peas, sliced, mushrooms, diced red pepper, and garlic to the pan. Cover and cook for 10 minutes.
While the vegetables are cooking, add all of the sauce ingredients to a small bowl and whisk it together.
Add the frozen cauliflower and cooked quinoa to the pan, mix it with the rest of the vegetables and then let it cook for 5 more minutes or until the cauliflower is hot.
Spoon the filling into the lettuce wraps and garnish with green onions.
If you want to add extra protein to this dish, baked tofu or tempeh would be a great choice!
If you don't want to use quinoa then brown rice, amaranth, freekah, or bulger would be great options too.
If you can't find coconut aminos (
buy a bottle here --> coconut aminos
low sodium organic tamari
would be my next choice.
Make sure you rinse the quinoa before you cook it or it will taste bitter. I use the organic quinoa from Costco that is pre-rinsed.
Use my list of veggies as a guideline but you can add any! Finish all the leftover odds and ends from the fridge too.
If you can't find butter leaves, romaine or bibb leaves would be great substitutes.
You can freeze the leftover for up to 4-6 months.