Tag Archives: slaw

Quinoa, Feta, and Ham Lettuce Wraps

10 Apr

As I glanced into the Svendsen kitchen, it seemed that our party of 20 had barely put a dent into the delicious Easter ham prepared by Christopher’s great-cook-of-an aunt, Gail. Atticus had gobbled the slices up without protest (that’s always a wonderful sight for parents who are constantly coaxing and enticing their toddler to take ‘just one more bite’), so Christopher and I jumped at the chance to take home some of the leftovers.

I overheard someone mention a Denver omelette as a favorite way to use up the ham, and began to wonder how many families in the United States might be in a similar predicament– what to do with the leftover ham.

Recently, as many other foodies everywhere, I’ve been caught with the quinoa bug. Not only is quinoa a superfood, it’s also very easy and quick to prepare.

I used tri-color quinoa for this one, but any variety will do.

So, I’ve been using quinoa in everything from veggie patties to green salads. I’m even going to try using it instead of granola in the near future. One of my favorite things to make is a risotto-like dish. And, here’s what I came up with yesterday:

Quinoa, Feta, and Ham Lettuce Wraps

Ingredients:
2 c quinoa, prepared in vegetable broth (1 c quinoa and 2 c liquid)
1 c roasted corn
3-4 slices roasted ham
1 large carrot, shredded
2 T goat feta, cubed
1 T olive oil
4-6 cloves garlic, roasted (brushed with olive oil) and sliced
1 tsp Spike seasoning (found in natural food stores)
1/3 c Curtido (El Salvadoran Slaw), optional

4-6 T hummus

6-8 red or green-leaf lettuce leaves, whole, washed, and dried

Heat oven or toaster oven to broil. Prepare quinoa as directed in a medium-large shallow pan. Add the roasted corn kernels after the first 5 minutes that the quinoa is on a low boil. Meanwhile, set the garlic on a baking sheet and broil for about 7 minutes, or when garlic reaches desired golden brown. Turn the garlic over once about halfway through.

Keep quinoa and corn on low heat, making sure that the bottom does not stick to the pan. Add roasted garlic.
Remove from heat. Add ham, carrot, feta, and slaw. Mix in olive oil and sprinkle with Spike seasoning to taste.

Serve with a side of hummus and leaf lettuce.

Spread hummus on each leaf and fill with quinoa mixture.

Next time I have a ripe avocado at hand, I might try to use smashed avocado instead of hummus for the spread.

Happy eating!