Nutella one day, quinoa the next. This is what I call balance. Tasty balance.
Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps.
This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.
mushroom & quinoa lettuce wraps

- 8 butter lettuce leaves (small-ish ones)
- ¼ cup peeled cucumber strips
- ¼ cup peeled carrot strips
- ¼ cup crushed peanuts
- serve with extra lime wedges
- 1 teaspoon olive oil
- 2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
- 1-2 teaspoons soy sauce or tamari
- a squeeze of lime
- a splash of rice vinegar
- 1 cup cooked quinoa
- ¼ cup scallions
- ¼ cup smooth peanut butter
- 5 ounces silken tofu (soft or firm)
- 1 teaspoon soy sauce or tamari
- 1 small clove of garlic, minced
- splash of sriracha
- splash of rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (more if you need to temper the spice level)
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- pinch of sugar
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfosK0tNGopqZloaq2r7vAZqOerKSqsKZ51quYqatf