This festive light vegetarian lunch features protein-rich quinoa and edamame tossed with veggies in an Asian-inspired dressing.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the water, quinoa, and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Add edamame. Return to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes more or until quinoa is tender and liquid is absorbed. Remove from heat. Cool about 1 hour or until room temperature.

  • In a large bowl, whisk together vinegar, sesame oil, ginger, and crushed red pepper. Stir in cooled quinoa mixture, red sweet pepper, snow peas, and green onions.

  • To serve, place three of the pineapple slices on each of four serving plates. Top each pineapple slice with a lettuce leaf, cup side up. Spoon about 1/3 cup of the quinoa mixture into each lettuce cup.


Test Kitchen Tip: If you prefer, chop the pineapple and stir it into the cooled quinoa mixture. Spoon the pineapple-quinoa mixture into the lettuce cups.

Nutrition Facts

3 lettuce cups and about 1 cup quinoa mixture
332 calories; protein 14.7g; carbohydrates 39.9g; dietary fiber 8.4g; sugars 18.9g; fat 13g; saturated fat 1.6g; vitamin a iu 2414.4IU; vitamin c 130.7mg; folate 94.3mcg; calcium 150.1mg; iron 3.8mg; magnesium 56.1mg; potassium 408.6mg; sodium 283.3mg.

1 1/2 vegetable, 1 fruit, 1 starch, 1 lean meat, 2 fat