Creative Quinoa Salsa Lettuce Boats

This is a SIMPLE, delicious option for a #MeatlessMonday or add a bit of cooked ground turkey, or black beans for a bit more protein.

I LOVE creating food that looks just as beautiful as it tastes!

Makes 4 servings

Ingredients:

• 2 cups cooked quinoa
  
• 1 cup diced cucumber
  
• 1 cup chopped fresh tomatoes
  
• 1 red bell pepper, diced
  
• 1 mango, diced
  
• 1 jalapenio, deseeded and finely chopped
  
• 1/2 cup organic sweet corn, I used frozen; thawed
  
• 1/3 cup chopped fresh parsley or cilantro leaves
  
• 1/2 red onion, finely diced
  
• 1 ripe avocado, sliced
  
• juice from 1 large fresh lemon
  
• 3 Tbsps. extra virgin olive oil
  
• sea salt and pepper to taste
  
• baby romaine leaves

Instructions:

In a large bowl, combine the quinoa, cucumber, tomatoes, pepper,

mango, corn, parsley and onion.

Add in lemon juice, olive oil and season it to your taste. Gently stir well to combine.

Spoon the salad into baby romaine leaves, top with avocado.

Enjoy!

❤Rachel

Quinoa Salsa Lettuce Boats Recipe

September 10, 2017

by Rachel Maser - CleanFoodCrush

Category Dinner Lunch Salads Sides

Ingredients

• 2 cups cooked quinoa
• 1 cup diced cucumber
• 1 cup chopped fresh tomatoes
• 1 red bell pepper, diced
• 1 mango, diced
• 1 jalapenio, deseeded and finely chopped
• 1/2 cup organic sweet corn, I used frozen; thawed
• 1/3 cup chopped fresh parsley or cilantro leaves
• 1/2 red onion, finely diced
• 1 ripe avocado, sliced
• juice from 1 large fresh lemon
• 3 Tbsps. extra virgin olive oil
• sea salt and pepper to taste
• baby romaine leaves

Instructions

1. In a large bowl, combine the quinoa, cucumber, tomatoes, pepper, mango, corn, parsley and onion.
2. Add in lemon juice, olive oil and season it to your taste. Gently stir well to combine.
3. Spoon the salad into baby romaine leaves, top with avocado - enjoy!

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