Bursting with fresh, delicious ingredients, this appetizer could also serve as a light supper for four. If you're not familiar with protein-rich quinoa (a grain), now's the time to try it-this recipe will make a believer out of you.
Recipe Ingredient Details:
1 cup Arrowhead Mills Organic Quinoa
2 cups water
1 low-sodium vegetable bouillon cube
1 teaspoon freshly grated ginger
3 scallions, chopped
1 clove garlic, minced
1/2-1 teaspoon red pepper flakes
2 teaspoons fresh cilantro, chopped
2 tablespoons Hain Extra Virgin Olive Oil
1 tablespoon honey
3 tablespoons lemon juice
1 teaspoon salt
1/2 cup Maranatha Peanut Butter, creamy or chunky
8 lettuce leaves, washed and patted dry (iceberg or Boston)
1/2 cup chopped roasted peanuts (unsalted)
Combine quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil; reduce heat, cover, and simmer 15 minutes. Cool.
In a medium-large bowl, combine ginger, scallions, garlic, red pepper flakes, and cilantro. Add cooled quinoa and stir to mix.
In a jar or small bowl, whisk together olive oil, honey, lemon juice, and salt. Pour over quinoa mixture. Cover and refrigerate.
When ready to serve, spread 1 tablespoon peanut butter on each lettuce leaf. Top with about 1/3 cup quinoa mixture and sprinkle each with 1 tablespoon peanuts. Roll up, securing with a toothpick if desired.
Recipe Additional Notes:
Calories: 231 calories, % fat calories: 61, Fat: 17g, Saturated Fat: 3g, Cholesterol: 0mg, Carbohydrate: 16g, Protein: 8g, Fiber: 3g, Sodium: 366mg
Tue, 2004-06-01 18:03