Serves: 4 Total Time: 1 hour
Ingredients:
1 cup cooked red quinoa
1 ½ tablespoons fresh lime juice
1 tablespoon honey
2 ½ tablespoons extra virgin olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon black pepper divided
3 each golden beets, peeled and thinly sliced
1 cup yellow corn kernels, rinsed
1 cup sugar snap peas, washed
1 cup golden grape tomatoes, washed
20 ea bibb (butter) lettuce leaves, about 1 head
Optional:
¾ cup goat cheese or choice of cheese, crumbled
¾ cup sliced almonds or choice of nuts, toasted
As needed, raspberry vinaigrette or choice of dressing
Procedure:
Preheat oven to 425℉ and line an 18-by-13 inch sheet pan with parchment paper.
Cook the quinoa according to package directions. Once the quinoa is cooked, spread it out evenly onto a sheet pan and place it in the refrigerator to cool, about 30 minutes.
In a medium bowl, combine the lime juice, honey, 1 ½ tablespoons of olive oil, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper. Add the sliced beets and toss to coat slices.
Place the beet slices on the prepared sheet pan, spacing them about 1 inch apart. Bake for a total of 20 minutes, flipping the slices halfway through the cooking process. Remove from the oven and set aside to cool.
Heat a non-stick pan over medium-high heat and add the corn kernels, stirring occasionally until browned and charred on all sides, about 10 to 15 minutes. Set aside to cool.
Fill a medium pot ¾ of the way full with water and bring to a boil. Fill a medium bowl with ice water. Add the sugar snap peas into the boiling water and cook for 30 seconds. After 30 seconds, transfer the peas into the bowl with ice water for 15 seconds to stop the cooking process. Remove from the bowl and pat dry with a lint-free towel. Cut in half on a bias and set aside.
Cut the golden grape tomatoes in half and set aside.
For the bibb (butter) lettuce, working from the outside to the inside, gently snap off 20 leaves. Grab onto the thick rib of the leaf that is closest to the stem and gently snap it off by pulling in the opposite direction. Take care not to tear the leaf.
Wash the leaves under cold running water. Pat dry with a lint-free towel and set aside.
In a medium bowl, combine the quinoa, corn, peas, tomatoes, 1 tablespoon of olive oil, ⅛ teaspoon salt, and ⅛ teaspoon black pepper. Mix together and adjust seasonings as desired.
To assemble the wraps, place a leaf on a flat surface and top with about ¼ cup of the quinoa mixture. Garnish with 1 to 2 slices of the baked beets and any of the other optional garnishes. Enjoy.
