Ingredients
2
teaspoons olive oil
1/2
cup chopped onion
2
cloves garlic, finely chopped
2
jalapeño chiles, seeded, chopped
1
cup uncooked quinoa, rinsed, drained
1 1/4
cups reduced-sodium vegetable broth
1
teaspoon chili powder
1/2
teaspoon ground cumin
1
cup frozen whole kernel corn
1
can (15 oz) black beans, drained, rinsed
1
can (14.5 oz) fire roasted diced tomatoes, undrained
24
large Bibb lettuce leaves, rinsed, patted dry with paper towel
2
medium avocado, pitted, peeled and chopped
1/4
cup chopped fresh cilantro
3/4
cup gluten-free salsa
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook and stir onion, garlic and chiles in oil about 5 minutes or until onions are translucent. Stir in remaining Quinoa ingredients.
Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until most of liquid is absorbed and quinoa is almost tender; remove from heat. Let stand covered about 3 minutes or until remaining liquid is absorbed and quinoa is tender.
Spoon about 1/3 cup quinoa mixture in each lettuce leaf. Top with avocado and cilantro. Wrap each lettuce leaf around filling. Serve with salsa.
