Quinoa Pilaf in Lettuce Cups

Delight in the vibrant flavors and wholesome ingredients of this Quinoa Pilaf in Lettuce Cups recipe—a healthy twist on a classic pilaf that’s perfect for light meals or elegant appetizers. Fluffy, nutty quinoa is cooked to perfection and tossed with a medley of colorful vegetables like carrots, red bell peppers, and peas, all sautéed with aromatic garlic and onion for a savory flavor base. Finished with a splash of fresh lemon juice and topped with parsley, this dish is beautifully balanced and refreshing. Served in crisp, tender butterhead lettuce leaves, these edible cups add a satisfying crunch and make for an eye-catching, gluten-free presentation. Ready in just 40 minutes, this vegetarian recipe is a go-to for easy meal prep, picnics, or healthy snacking!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and finely diced
• 1 medium red bell pepper, finely diced
• 2 large garlic cloves, minced
• 0.5 cup vegetable broth
• 0.5 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 large butterhead lettuce leaves

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.

Step 2

In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Set aside to cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.

Step 4

Add the diced carrot and red bell pepper to the skillet and sauté for another 4-5 minutes until the vegetables soften slightly.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Pour the vegetable broth into the skillet and bring it to a simmer. Add the cooked quinoa and frozen peas, stirring to combine.

Step 7

Cook the mixture for 2-3 minutes, allowing the flavors to meld and the peas to warm through.

Step 8

Remove the skillet from heat and stir in the chopped parsley, lemon juice, salt, and black pepper.

Step 9

Spoon the warm quinoa pilaf into washed and dried butterhead lettuce leaves, forming small cups.

Step 10

Serve immediately as a light appetizer or main dish. Enjoy!

Nutrition Facts

Serving size	1061.2 grams (1061.2g)

Amount per serving	% Daily Value*
Calories	851

Total Fat 13.80g	18%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2502mg	109%
Total Carbohydrate 147.60g	54%
Dietary Fiber 19.50g	70%
Total Sugars 22.80g
Protein 40.30g	81%

Vitamin D 0IU	0%
Calcium 281mg	22%
Iron 10mg	57%
Potassium 2234mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.2%

Protein: 18.4%

Carbs: 67.4%