Quinoa Lettuce Wraps with Cilantro Crema

March 6, 2014


I love Mexican-inspired foods.  So much flavour!  I saw this recipe in VegNews for Quinoa Nachos but decided to make a “cleaner” version omitting the fried tortilla chips and going with a leafy lettuce.  So, I came up with these Quinoa Lettuce Wraps with Cilantro Crema.


This recipe makes a substantial amount so you can always save it for lunches or dinners throughout the week.  In fact, instead of a lettuce wrap, you can just fold the mixture into  a salad.


You know, I used to hate cilantro. Back in my Atlanta, Georgia days when I ate cheesy quesadillas for breakfast, ya’ll! Now, I love this grassy, unique herb. This cilantro crema, made with soaked cashews, is subtle and cooling to off-set the spiciness of the quinoa mixture.


Quinoa Lettuce Wraps with Cilantro Crema
Prep time
Cook time
Total time
Recipe type: Mains, Salad
Cuisine: Mexian
Serves: 4
  • **Quinoa Mixture**
  • ¼ oil (I used coconut)
  • 2 cups of quinoa, cooked
  • ½ cup diced onions
  • 3 garlic cloves, minced
  • 1 teaspoon oregano, dried
  • 1 teaspoon thyme, dried
  • 1 tablespoon cumin
  • 2 tablespoons paprika
  • ½ jalapeño, diced
  • 2 tablespoons, soy sauce
  • **Cilantro Crema**
  • ½ raw cashews, soaked
  • ⅓ water
  • ⅓ cilantro
  • Pinch of salt
  • *For the rest of the dish*
  • Green Leaf lettuce
  • Avocado
  • Bean Sprouts
  • Salsa
  1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, thyme, oregano, peppers, paprika, and cumin and mix well. Sauté for 3 to 5 minutes.
  2. Add quinoa, soy sauce, and mix well. Reduce heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.
  3. For the cilantro crema, blend all ingredients and set aside.
  4. To assemble the wraps, place lettuce and fill with the quinoa mixture, avocado, bean sprouts and drizzle with cilantro crema and salsa.