Ingredients:
- 1 c. quinoa
- 1 small zucchini
- 1 small onion, sliced
- 1 c. grape tomatoes
- 1 tbsp. olive oil
- kosher salt
- pepper
- 8 oz. roasted tempeh, cut into pieces
- 1 c. shredded red cabbage
- 3/4 head Boston lettuce
- mint leaves, for serving
- 1/2 c. plain 2% Greek yogurt, for serving
- lime wedges, for serving
Steps to Make It:
Step 1: Heat oven to 450°F. Cook quinoa per package directions.
Step 2: Halve zucchini lengthwise and cut into 1-in. pieces. On a rimmed baking sheet, toss zucchini, onion, and grape tomatoes with olive oil, and season with 1/4 tsp. each kosher salt and pepper. Roast until just tender, 10 to 12 min.; transfer to bowl.
Step 3: Fluff quinoa and add to bowl with vegetables along with tempeh and red cabbage; toss to combine.
Step 4: Separate leaves from lettuce heads. Fill lettuce leaves with quinoa mixture and top with mint leaves. Dollop with Greek yogurt and serve with lime wedges.
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