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