mushroom & quinoa lettuce wraps
Serves: serves 4 as an appetizer (approx. 8 lettuce wraps). Peanut sauce makes about 1.5 cup (you may have extra)
  • 8 butter lettuce leaves (small-ish ones)
  • ¼ cup peeled cucumber strips
  • ¼ cup peeled carrot strips
  • ¼ cup crushed peanuts
  • serve with extra lime wedges
Mushrooms & Quinoa Filling
  • 1 teaspoon olive oil
  • 2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
  • 1-2 teaspoons soy sauce or tamari
  • a squeeze of lime
  • a splash of rice vinegar
  • 1 cup cooked quinoa
  • ¼ cup scallions
Peanut Tofu Sauce
  • ¼ cup smooth peanut butter
  • 5 ounces silken tofu (soft or firm)
  • 1 teaspoon soy sauce or tamari
  • 1 small clove of garlic, minced
  • splash of sriracha
  • splash of rice vinegar
Spicy Sauce (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar (more if you need to temper the spice level)
  • 1 tablespoon sriracha
  • 1 tablespoon fresh lime juice
  • pinch of sugar
  1. Mushrooms & Quinoa Filling: Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in ¼ cup scallions. Taste and adjust seasonings.
  2. Peanut Tofu Sauce: Blend all ingredients together in a small food processor. Taste and adjust seasonings.
  3. Spicy Sauce: Mix all ingredients together, taste & adjust
  4. Assemble everything separately on a platter & assemble as you eat.
Recipe by Love and Lemons at