Fresh Veggie & Quinoa Lettuce Cups with a Honey-Ginger-Soy Dipping Sauce
You can add any veggies you have on hand to these cups. I love to have lots of different veggies chopped, julienned or shredded in the fridge that are easy to grab if I’m in a hurry. I love the crisp freshness of the veggies and the punch of flavor from the dipping sauce. Making lettuce cups takes no time at all, and you can dip them in any sauce you please; either make your own or find your favorite store-bought dressing or dip. Makes 2 to 4 cups, depending on leaf size.
Ingredients
For the Lettuce Cups:
- 2 to 4 leaves from a head of Pescadero-grown Suncrest™ Bibb lettuce separated
- About 3/4 cup cooked quinoa
- 1 medium carrot halved, julienned or shredded
- 1/3 cup julienned red cabbage
- Half a zucchini or cucumber halved and julienned or spiraled
- Half a bell pepper julienned
- A little fresh cilantro for garnish
Optional Additions:
- Grilled chicken
- Sliced avocado
- Radishes
- Italian or summer squash
- Roasted shrimp or prawns
- Tofu
- Mango
- Various chilis if you like some heat
- Mushrooms
- Black or other beans
Dipping Sauce (makes more than you’ll need):
- 1/4 cup Sigona’s Honey-Ginger White Balsamic
- 2 Tbsp. Sigona’s Roasted Sesame Oil
- 1 tsp. minced fresh garlic
- 2 Tbsp. tamari soy sauce
Instructions
- Divide the prepared ingredients evenly between each lettuce leaf. Set aside.
- In a small bowl mix together the ingredients for the dipping sauce. Divide among two small serving bowls.
- To eat the lettuce cups, fold the leaves as if you’re folding a burrito: Fold the bottom end up over some of the filling, leaving the stem end out to use as a sort of handle, and then fold in the sides and roll it forward. Place them seam-side-down to serve.
- Serve with dipping sauce.
Notes
Sigona's balsamics, olive oils and specialty oils are available in our markets and online at www.sigonas.com.
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