Sometime a few weeks ago- probably around the same time the weather finally started peaking above freezing and the last snow storm finally passed- I started craving lettuce.
Like really, really craving lettuce.
I would take an entire head of romaine, lop of the bottom, and dunk the spears of lettuce into dressing (or more likely than not, I’d forego making salad dressing and just pour a little soy sauce, toasted sesame oil, and chili flakes into a bowl for a little asian dipping sauce situation), happily munching on lettuce like a bunny in paradise.
I wasn’t even bothering to build salads or eat lettuce in any other way than as a crispy spear of crunchy green cellulose. I just wanted some straight up lettuce, okay?
Strange, I know. But when my body is craving something (be it something like chocolate cake or plain old lettuce), I like to honor those cravings and make this bod of mine happy by feeding it the foods that sound appealing.
So, with a vegetable drawer full to the brim with all the different types of organic lettuce I could find at my local grocery store (hey- a lady needs some lettuce variety in her life), I quickly got to work using up my abundance of lettuce in ways other than just, well, eating it.
And so these lettuce cups were born.
They still celebrate that fresh, crisp, green beauty of a leaf of lettuce (is it getting weird how much I am adoring lettuce right now?) but instead of just going to town on straight up lettuce, I decided to stuff the leaves with a quick little stir-fry and make another Dinner for One recipe for all you single lettuce loving fools out there.
So, here’s what we’re working with:
a few handfuls of broccoli, sautéed until slightly crisp.
cooked quinoa and cashews, stir-fried in the pan with the broccoli.
big splashes of soy sauce, sesame oil, and pinches of garlic powder and ginger (a la my favorite romaine dipping sauce).
eight leaves of lettuce, layered together to form four little cups with which to stuff the broccoli quinoa stir-fry.
maybe a squeeze of lime juice, some cilantro, avocado slices and chili flakes on top, if you’ve got ’em.
maybe not, if you don’t.
That’s it!
This Dinner for One is the perfect meal as is, but could definitely be pumped up with a little extra protein, if your body and/or tastebuds are into it. Tofu, chicken, salmon, etc, could all be sautéed with the broccoli to seamlessly work their way into these lettuce cups.
You do you, friends.
Whatever you do, you need to add these simple, veggie-loaded, lettuce-loving boats of love into your meal rotation. The best part is, this recipe can be made in under 15 minutes (as long as you have cooked quinoa on hand, or in under 30 if you don’t) and it only makes enough for YOU. No need to share.
If you make this recipe, let me know how it turns out! Leave a comment here, or take a picture and share it with me in Instagram so I can see all your single lady(/dude) meals!
Dinner for One: Cashew Broccoli & Quinoa Lettuce Cups
Ingredients
- 1 small crown of broccoli to yield about 1/2 cup chopped broccoli
- 1 teaspoon olive oil
- 3/4 cup cooked quinoa*
- 2 Tablespoons roasted unsalted cashews
- 1/2 Tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil
- a pinch each of garlic powder ginger powder, and black pepper
- 8 leaves of Bibb Butter, or Boston lettuce, or 4 large leaves of romaine
- 1/2 an avocado a wedge of lime, and crushed red pepper flakes, for topping (optional)
Instructions
- 1. Place a large skillet over medium heat. While skillet heats, chop broccoli into bite-sized pieces.
- 2. Add broccoli and olive oil to the pan and cook for 5-6 minutes, stirring/tossing occasionally, until broccoli is starting to soften and turn crispy around the edges.
- 3. Add cooked quinoa and cashews, and cook for another 2-3 minutes, stirring often. Finally, add the soy sauce, sesame oil, garlic, ginger, and black pepper, and stir to fully combine. Taste and add an extra squirt of soy sauce if not salty enough for your tastebuds.
- 4. Turn off the heat and let your stir-fy mixture sit in the pan while you assemble the lettuce cups. Place lettuce on a plate (2 leaves per cup for Bibb, butter, or Boston lettuce, to make a sturdy enough lettuce cup to be picked up) and fill with a spoonful of the stir-fry mixture. Add slices of avocado, a squeeze of lime juice, and crushed red pepper flakes on top, if desired. Eat immediately, using your hands to pick up each lettuce cup and eat it like a taco.
Notes
Looking to boost the protein content of these lettuce cups? Try adding 1/2 cup crumbled tofu, finely diced chicken, or salmon to the recipe. Cook any of them in the pan with the broccoli, and proceed with the recipe as written, doubling the quantity of soy, sesame oil, and spices, since the protein will need extra flavor.