Lettuce Tacos filled with Quinoa Apple Salad + Curry Citrus Dressing
Vegan, Gluten Free
Course Main Course
1large head of red/green or Romain lettuce
1/4cupraw whole almonds
¼cupraw pumpkin seeds
1tablespoonfinely chopped shallot
2tablespoonsfresh lemon juice
Freshly ground pepper
2tablespoonsextra-virgin olive oil
2tablespoonsdried mulberries or cranberries
1small applecut 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 degrees. 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 and you got yourself some pretty delicious and healthy tacos!
The quinoa salad stores well in the fridge for up to 3 days and it's really tasty just on it's own. For a fun (and nutritious) variation, try filling fresh collard leaves with this salad. It goes togetger beautifly. Here is a quick video on how to do it: [su_youtube url="https://www.youtube.com/watch?v=o3-dsKXmfYM" width="300" height="200" responsive="no"]