What makes these wraps grain-free?

These wraps are made grain-free by using large, crisp lettuce leaves, such as red/green or Romaine, as the vessel instead of traditional tortillas or bread.

What gives these wraps their 'fall' flavor?

The fall flavor comes from the addition of fresh apple wedges and dried mulberries or cranberries, complemented by the warm, aromatic notes of curry powder in the dressing.

Can I prepare any components of the Fall Curry Quinoa Wraps ahead of time?

Yes, you can cook and cool the quinoa, toast and chop the nuts and seeds, and whisk together the dressing in advance. Store them separately and assemble just before serving.

How should I store leftover Fall Curry Quinoa Wraps?

For best results, store the quinoa salad mixture separately from the lettuce leaves in airtight containers in the refrigerator. Assemble fresh wraps when ready to eat to maintain crispness.

What type of lettuce is best for these wraps?

The recipe recommends using a large head of red/green or Romaine lettuce. These varieties provide sturdy, pliable leaves that are ideal for holding the quinoa filling.

8 years ago

Fall Curry Quinoa Wraps
[Vegan, Grain-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Close-up of two vibrant Fall Curry Quinoa Wraps, filled with a colorful mix of quinoa, apples, nuts, and berries, nestled in crisp green lettuce leaves on a wooden board.

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Fall Curry Quinoa Wraps [Vegan, Grain-Free]

371

Dairy Free

These fall-inspired wraps crunchy, sweet, satisfying and pretty easy to make. Pumpkin seeds and almonds add crunch, apples and cranberries add sweetness, and it's all tied together by a citrus-y curry dressing.

Ingredients You Need for Fall Curry Quinoa Wraps [Vegan, Grain-Free]

1 large head of red/green or Romaine lettuce
1/4 cup raw whole almonds
1/4 cup raw pumpkin seeds
1 cup white quinoa
1 teaspoon maple syrup
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons dried mulberries or cranberries
1 small apple cut into 1/8-inch-thick wedges

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How to Prepare Fall Curry Quinoa Wraps [Vegan, Grain-Free]

Rinse the heads of lettuce under cold water.
Now place the lettuce on a cutting board and cut the bottom part. Separate leaves and pat dry with a paper towel. Set aside.
Preheat oven to 375°F. Spread almonds and pumpkin seeds on a baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
Rinse quinoa thoroughly; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil.
Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Whisk together maple syrup, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper.
Whisking constantly, pour in oil slow,; whisk until dressing is mixed in. Add quinoa, mulberries/cranberries, apple, seeds, and nuts; toss well. Fill each lettuce leaf with about 1/4 cup of quinoa salad.

Notes

The quinoa salad stores well in the refrigerator for up to 3 days and it's really tasty just on its own.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.