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.
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.
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.
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.)
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 edamame
1/4 cup cilantro, finely chopped (plus extra for topping)
1 tbsp, plus 1 tsp fresh lemon juice
1/4 tsp fine grain salt
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
butter lettuce leaves for wrapping
mango quinoa salad for filling
curry dressing for topping
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.*
Make the mango quinoasalad. In a large bowl, toss together the cooked quinoa, diced mango, sliced scallions, chopped cashews, red cabbage, edamame and cilantro.
Assemble the lettuce wraps. Fill butter lettuce leaves with scoops of quinoa mango salad. Top with fresh cilantro and curry dressing as desired. Enjoy!
* 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.