Mango Quinoa Lettuce Wraps with Curry Dressing

Mango Quinoa Lettuce Wraps on a plate with Curry Dressing

It’s easy to get into the habit of eating these Mango Quinoa Lettuce Wraps with Curry Dressing. They’re simple to make, delicious and are inspired by the classic storybook, The Tale of Peter Rabbit. This recipe is my imagining of Peter Rabbit’s lunch after a morning of mischief in Mr. McGregor’s garden. Even the most curious explorer will enjoy these vibrant lettuce wraps, particularly when lavished with creamy, tangy curry dressing. Ready in 30 minutes or less, this protein-packed meal provides energy to power you through your next great adventure.

Mango Quinoa Lettuce Wraps on a plate with curry dressing

This recipe calls for quinoa that is pre-cooked. Enjoy these wraps when you have leftover quinoa on hand, or spend a little time (about 15 minutes) cooking the quinoa on the spot. The curry dressing can also be prepared ahead of time and will keep in the refrigerator in a tightly sealed container or jar for about a week.

In fact, I prefer the taste of the dressing when made in advance; some things get better with age! If you prefer a sweeter dressing, add more maple syrup. (I found 2 tsp to be just right for my tastebuds.) For a more assertive flavor, reduce the maple syrup as desired.

Ingredients on a marble surface

In this recipe, cooked quinoa is flavored with diced mango, edamame, crunchy red cabbage, scallions, and cilantro, then wrapped up in buttery lettuce leaves. A squeeze of fresh lemon juice adds brightness to the tangy curry dressing, which garners its flavor from earthy, spiced curry powder and cashew milk yogurt. For the mangoes, use a variety such as Tommy Atkins. Honey mangoes (Ataulfo) will also work well here, but use two of them due to their size.

Close up of Mango Quinoa Lettuce Wraps on a plate

This mango quinoa salad takes well to variations, so use this recipe as a guide, and change things up as you wish! (Add-in more mango, 1 cup of diced bell pepper, 1/4 cup golden raisins, etc.)

Looking for more fresh and bright recipes? Try this Quinoa Salad with Meyer Lemon Vinaigrette, this Strawberry Spinach Salad or this Preserved Lemon, Chickpea Pasta Soup!

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Mango Quinoa Lettuce Wraps with Curry Dressing on a plate

Mango Quinoa Lettuce Wraps with Curry Dressing

  • Author: Shannon
  • Prep Time: 30
  • Total Time: 30
  • Yield: Serves 4 1x

Scale

Ingredients

Mango Quinoa Salad

  • 3 cups cooked quinoa
  • 1 large, ripe mango, peeled and dicedĀ 
  • 3 scallions, thinly sliced (white and light green parts)
  • 1/2 cup cashews (any variety will do), roughly chopped
  • 1 cup red cabbage, finely chopped
  • 1 cup cooked, shelled edamameĀ 
  • 1/4 cup cilantro, finely chopped (plus extra for topping)

Curry Dressing

  • 1 tbsp, plus 1 tsp fresh lemon juice
  • 1/4 tsp fine grain saltĀ 
  • 1 1/2 tsp mild curry powder
  • 2 tbsp unsweetened, plain cashew milk yogurt
  • 2 tsp pure maple syrup (or to taste)
  • 1/4 cup extra-virgin olive oil

Lettuce Wraps

  • butter lettuce leaves for wrapping
  • mango quinoa salad for filling
  • curry dressing for topping

Instructions

  1. Make the curry dressing. Combine the salt and lemon juice in a small food processor or blender. Blend for a second or two to dissolve the salt. Add the remaining dressing ingredients and blend until well combined. Pour the curry dressing into a glass jar and set it aside to rest.*
  2. Make the mango quinoa salad. In a large bowl, toss together the cooked quinoa, diced mango, sliced scallions, chopped cashews, red cabbage, edamame and cilantro.
  3. Assemble the lettuce wraps. Fill butter lettuce leaves with scoops of quinoa mango salad. Top with fresh cilantro and curry dressing as desired. Enjoy!

Notes

  • * Let the curry dressing stand for 20-30 minutes to marry the flavors. The dressing can also be made in advance and chilled in the refrigerator until ready to use. The dressing will thicken when chilled; add a little water to thin as needed. For more dressing, double the recipe.
  • I used frozen, in-shell edamame for this recipe because that’s what I had on hand. To cook: Add frozen, in-shell edamame to lightly salted, boiling water for 1-2 minutes or until the beans are bright green and tender. Drain and rinse pods in cold water, then shell.
  • Prepare (e.g. soak, rinse, etc.) and cook the quinoa per your preferred method.

March 18, 2020

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2 Comments

  1. Reply

    Sue

    March 18, 2020

    Love this! (Even though we are out of lettuce). Thanks Shannon!

    • Reply

      Shannon

      March 19, 2020

      Thank you for your uplifting comment, Sue! I’m so happy you enjoyed it even though lettuce was hard to come by. Wishing you and your loved ones the very best in the coming weeks.

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