Are you ready to embark on a culinary adventure that bursts with flavor and freshness? Introducing the Quinoa Stuffed Veggie Rolls – a delightful Mexican-inspired dish that will not only tantalize your taste buds but also nourish your body! These vibrant rolls are packed with protein-rich quinoa, hearty black beans, and colorful veggies, all wrapped in crisp lettuce leaves. Perfect as a light meal or a show-stopping appetizer, these rolls are sure to impress your family and friends. Dive into this recipe and discover how easy it is to create a wholesome dish that’s as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, cooked
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 large lettuce leaves
Instructions
- Begin by cooking the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the other ingredients. Drain and rinse 1 cup of black beans under cold water. Dice the bell pepper into small pieces. If using fresh corn, you can cut it off the cob; otherwise, you can use canned or frozen corn (1 cup).
- In a large mixing bowl, combine the cooked quinoa, black beans, diced bell pepper, corn, and 1 teaspoon of cumin. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
- Prepare the lettuce leaves by washing them thoroughly and patting them dry with a paper towel. Choose large, sturdy leaves that can hold the filling without tearing.
- To assemble the veggie rolls, take one lettuce leaf and place a generous scoop of the quinoa mixture at one end of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the end with the filling, ensuring it is secure. Repeat this process for the remaining lettuce leaves and quinoa mixture.
- Once all the rolls are assembled, you can serve them immediately or place them in the refrigerator for a short time to chill. They can be enjoyed as a fresh, healthy meal or appetizer.
- If desired, serve the quinoa stuffed veggie rolls with a side of salsa or guacamole for added flavor.
Tips
- Rinse the Quinoa: Always rinse your quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
- Customize Your Filling: Feel free to get creative with the filling! Add your favorite vegetables, such as diced tomatoes, avocado, or shredded carrots, to enhance the flavors and textures.
- Choose the Right Lettuce: Opt for sturdy lettuce leaves like romaine or butter lettuce to ensure they can hold the filling without tearing.
- Season Generously: Don’t be shy with the spices! Adjust the cumin and seasoning to your taste, and consider adding a squeeze of lime juice for an extra zesty kick.
- Make Ahead: These veggie rolls can be prepared ahead of time. Just keep them in the refrigerator for a refreshing meal or snack whenever you need it.
- Serve with Dips: Elevate your dish by serving it with a side of salsa, guacamole, or a yogurt-based dip for added flavor and creaminess.
- Experiment with Grains: If you want to switch things up, try using other grains like farro or brown rice in place of quinoa for a different texture and taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
