Ingredients with Measurements:
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup chopped kale
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped kapas-kapas leaves (also known as purslane)
- 1/4 cup chopped roasted peanuts
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- 8 large lettuce leaves
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked quinoa, black beans, kale, red onion, red bell pepper, cilantro, mint, basil, kapas-kapas leaves, and roasted peanuts.
2. In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. To assemble the wraps, lay out the lettuce leaves on a cutting board.
5. Spoon the quinoa mixture onto each lettuce leaf, dividing it evenly among the leaves.
6. Roll up the lettuce leaves tightly around the quinoa mixture, tucking in the sides as you go.
7. Serve immediately, or store in the refrigerator until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 8 wraps
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Kale can be substituted with spinach or Swiss chard.
- Red onion can be substituted with yellow onion or shallots.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Kapas-kapas leaves can be substituted with watercress or arugula.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced avocado or mango for a sweet and creamy twist.
- Use a different type of lettuce, such as romaine or butter lettuce.
- Add a spicy kick with sliced jalapenos or a sprinkle of cayenne pepper.
Tips and tricks:
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- To save time, use canned black beans instead of cooking them from scratch.
- Chop all the herbs and vegetables ahead of time to make assembly quicker.
- Use a mandoline slicer to thinly slice the red onion and red bell pepper for a more uniform texture.
Storage instructions:
- Store any leftover quinoa mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the wraps on a platter with a side of sliced lime wedges for garnish.
Garnishes:
- Chopped fresh herbs, such as cilantro or mint.
- Crushed peanuts or cashews.
- Sliced jalapenos or red pepper flakes.
Pairings:
- Serve with a side of fresh fruit, such as sliced mango or pineapple.
- Pair with a light and refreshing drink, such as iced tea or lemonade.
Suggested side dishes:
- Grilled corn on the cob.
- Roasted sweet potato wedges.
- Fresh green salad.
Troubleshooting advice:
- If the quinoa mixture seems too dry, add a splash of extra olive oil or lime juice to moisten it up.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Kapas-kapas leaves, also known as purslane, have been used in traditional medicine for centuries due to their high nutrient content.
Flavor profiles:
- The Kapas-Kapas Wraps have a fresh and herbaceous flavor, with a slight crunch from the roasted peanuts.
Serving suggestions:
- Serve the wraps as a light and healthy lunch or dinner option.
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