4 years ago

Lettuce Tacos filled with Quinoa Apple Salad and Curry Citrus Dressing
[Vegan, Gluten-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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Lettuce Tacos filled with Quinoa Apple Salad + Curry Citrus Dressing

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Lettuce Tacos filled with Quinoa Apple Salad and Curry Citrus Dressing

Dairy Free

Vegan

You can add red and green leaf lettuce to a smoothie, make it the base of your salad, and goes what? The individual leaves also make an awesome taco shell! Need proof? Try these Lettuce Tacos filled with Quinoa Apple Salad and Curry Citrus Dressing! They're crunchy, sweet, satisfying, and... Read More

Ingredients You Need for Lettuce Tacos filled with Quinoa Apple Salad and Curry Citrus Dressing [Vegan, Gluten-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 shallots
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 Lettuce Tacos filled with Quinoa Apple Salad and Curry Citrus Dressing [Vegan, Gluten-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 and toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool, then coarsely chop nuts.
Rinse quinoa thoroughly and drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa and return to a boil.
Stir quinoa, then 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 and toss well. Fill each lettuce leaf with about 1/4 cup of quinoa salad and you got yourself some pretty delicious and healthy tacos!