Quinoa Taco Lettuce Wraps (Vegetarian)

Featured recipe from MealCure!

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Uhhh... It's the answer to your daily dreaded question, "WHAT'S FOR DINNER?!?" 

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This meal planning service was designed by Dr. Shaunna, a former medical doctor who is a mother of a house full of boys. After long hard days working as a doctor, she would come home exhausted and was always asked the question, "What's for dinner?!" That's the last thing anyone wants to hear at the end of a long day with little energy left in the tank. Nighttime is usually hardest for people to stick to healthy meals too because when tiredness kicks in, all the motivations to try and think of something nutritious to put on the table as well as execute it get thrown out the window. Before you know it, you've once again made a frozen pizza with a side of Kraft mac n' cheese and frozen chicken fingers. 

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Below is a sample recipe from MealCure. The ingredients used in each step are listed underneath each individual instruction. And if you're not vegetarian, feel free to add some diced chicken or ground turkey to this meal too if you want to add some extra lean protein. Enjoy!!

Taco Lettuce Wraps.jpg

Step 1: Deseed and dice jalapeño. Dice shallot. Heat oil in large skillet and sauté jalapeño and shallot. Mince and add garlic. Sauté until shallot tender (4 min).

  • 1 jalapeño
  • 1 shallot
  • 1 TB pure avocado oil
  • 2 garlic cloves

Step 2: Add diced tomatoes, vegetable broth and quinoa. Stir. Add chili powder, ancho chili pepper, cumin, oregano, salt and pepper. Add juice of one lime. Stir. Bring to a boil. Then reduce heat. Cover and simmer 20 min.

  • 1 (796 ml/27 oz) can diced tomatoes - no salt added
  • 1 cup vegetable broth - no salt added
  • 1 cup quinoa (uncooked)
  • 2 tsp chili powder
  • 1 tsp ancho chili pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/8 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 lime

Step 3: Drain, rinse and add black beans to skillet while quinoa is cooking. Stir. Cover. Continue to simmer for remaining time.

  • 1 (430 ml/15 oz) can black beans - no salt added

Step 4: Peel, deseed and dice avocado and place in a small bowl. Dice tomato and green onion and place in separate small bowls for toppings. Place shredded cheese and sour cream into small bowls. Rinse and separate romaine leaves and place on a plate. Set up toppings buffet style.

  • 1 avocado
  • 1 tomato
  • 2 green onions
  • 1 cup low-fat Mexican shredded cheese
  • 1 cup low-fat sour cream
  • 2 romaine hearts (2 bunches)

Step 5: Remove quinoa taco mix from heat and stir in Tex Mex Cheddar to melt.

  • 1/2 cup low fat Tex Mex shredded cheese

Step 6: Double up romaine leaves to create taco shells. Spoon quinoa taco mix into leaves and assemble tacos layering toppings in buffet line: avocado, cheese, tomatoes, green onion and sour cream (alternatively create a taco salad). Enjoy!