Thursday, May 21, 2015


It doesn't get much healthier than this for breakfast: lettuce, quinoa, fruits, and yogurt. It may sound like a strange combo but it came together very well!  I started eating leftover quinoa with yogurt a little while ago for breakfast, and I really enjoyed it. I decided to give it a twist and wrap it in lettuce this time.  These wraps are not only unique and delicious, but it becomes such a good way to start the day.  

Quinoa is surprisingly good for you.  Considered a super-food due to it's high nutrient and vitamin content, it is also serves as a complete protein. So where do vegans get their protein you might ask? You got it... quinoa plays a major role.  It's not our only major source, as we have many options, but it sure is a great one!



For the wrap:

  • 8 medium sized green leaf lettuce leaves
  • 1 cup of dried quinoa, rinsed
  • 16 oz of non-dairy vanilla yogurt (I used "So Delicious" cultured coconut milk, vanilla flavored)

For the topping:

  • 8 strawberries, sliced
  • 1 mango, pitted, skin removed and cubed
  • 3/4 cup of blueberries
  • 1/2 cup of unsweetened coconut flakes


  1. In a medium saucepan, place the quinoa with 2 cups of water, and bring to boil under medium high heat.
  2. Reduce the heat to low, and simmer for 20 minutes until the water is absorbed. 
  3. Remove from the heat and let it strand for 5 minutes, covered. 
  4. Let the quinoa cool, and fluff with a fork before using.
  5. Once the quinoa is cool, mix it with the yogurt. 
  6. Place the lettuce leaves on serving plates (2 per plate), "cup" side up, and fill the inside of each with some quinoa. Top evenly with a variety of topping ingredients on each. 
  7. Fold the lettuce over the filling (kind of like a taco) and serve.


This will make 4 servings (8 wraps)

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