Edamame & Red Pepper Lettuce Wraps

I was STARVING last night and old leftovers just weren’t cutting it for me.  But it was pushing 9 o’clock and that’s too close to my bedtime (and generally too many beers deep) for me to be constructing an elaborate meal.  So, I remembered an iced over bag of frozen edamame that had been hibernating in my freezer since the summer and refered to a recipe from Poor Girl Eats Well that I’ve always wanted to try.  Her recipes are usually veggie and wicked cheap- the only difference in my version is the price is pretty steep for all organic ingredients (damn those organic red peppers at $7 a pound!).  I changed up the sauce and I love that its pretty spicy and sour, but also insanely sweet. Delish!


2 cups organic quinoa, cooked

1 head Romaine lettuce leaves (or more by preference)

1 cup hulled organic edamame

1 cup chopped red pepper

1 cup chopped red onion

1/4 cup rice vinegar

1 1/2 tbsp extra virgin olive oil

1 tbsp honey

1/2 tsp dry mustard

1/2 tsp sea salt

1/4 tsp cayenne powder (chili powder, whatever you’ve got on hand)

Dash black pepper

  • In a large bowl, mix together edamame, red pepper and red onion with quinoa
  • Whisk together vinegar, oil, honey, mustard, salt, cayenne and black pepper
  • Stir in vinegar sauce with qunioa and serve in lettuce leaves

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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