I’ve never seriously thought about Meatless Monday but I end up doing meatless a lot.  This is one of my “happy accidents” that will become a regular on our menu rotation this spring and summer.

As I’ve said before, I get really inspired by the nicer weather and the fresh ingredients available.  These Quinoa Edamame Lettuce Wraps really hit the spot.

Quinoa Edamame Lettuce Wraps

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

• 8 Romaine or 12 Little Gem lettuce leaves, washed and dried
• 4 cups cooked Quinoa, cooled
• 2 cups blanched fresh peas (you can also use frozen if that is all you have)
• 2 cups cooked edamame
• 1/4 c feta
• 1/4 c mint leaves, washed (chopped if desired)
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and Pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Arrange the lettuce on a platter.
2. Combine quinoa, lemon zest, peas and edamame in a large bowl.
3. Add feta and mint.
4. Gently combine so as not to “melt” the feta.
5. Salt and pepper to taste.
6. Spoon in lettuce leaves.
7. Top with a squeeze of lemon.
8. Serve.
9. These can be made 1 hour ahead of time and refrigerated.

Add the Lemon Zest to the Quinoa.

Add Peas, Edamame and Mint.

Then the Feta.

Top with a squeeze of lemon and serve.

All of the ingredients can be made ahead so all you have to do is assemble.  This is a great dinner option for a really busy day.  For me, those happen to be Mondays!

Do you have a Meatless Monday go-to?  Please share in the comments below!

xo

Alicia