Ingredients
Garlic Dill Dipping Sauce
• 1 small cucumber, grated
• 1 cup either cashew sour cream or non dairy plain yogurt (I used my Cashew Sour Cream recipe from Eating Whole)
• 1 garlic clove, crushed
• Juice of 1/2 a lemon, or more to taste
• 1 tsp pickle juice
• 1 and 1/2 tsp dried dill
• Salt and freshly cracked black pepper to taste
Quinoa Mixture
• 2 cup cooked quinoa, completely cooled
• 1 small cucumber, diced
• 1 large tomato, chopped
• 2 tbsp fresh parsley, finely diced
• 1 tbsp red onion, finely diced
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly cracked black pepper to taste
For serving
• Fresh mint leaves for garnish
• Romaine lettuce for “boats”
1. Make the Garlic Dill Dipping Sauce by whisking all ingredients into a small bowl until smooth.
2. In a medium mixing bowl add all of the Quinoa Mixture ingredients and toss gently to combine.
3. Assemble the quinoa mixture into the romaine leaves. Garnish with fresh mint leaves and serve with the Garlic Dill Dipping Sauce.
serves 2.
Watch the video version here:
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