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Mango Quinoa Lettuce Wraps with Curry Dressing

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

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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.