small onion, sliced
roasted tempeh, cut into pieces
shredded red cabbage
head Boston lettuce
mint leaves, for serving
plain 2% Greek yogurt, for serving
lime wedges, for serving
- Heat oven to 450°F. Cook quinoa per package directions.
- Halve zucchini lengthwise and cut into 1-in. pieces. On 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.
- Fluff quinoa and add to bowl with vegetables along with tempeh and red cabbage; toss to combine.
- Separate leaves from lettuce head. Fill lettuce leaves with quinoa mixture and top with mint leaves. Dollop with Greek yogurt and serve with lime wedges.
Nutrition per serving: 348 cal, 22 g pro, 42 g carb, 5 g fiber, 5 g sugars (0 g added sugars), 13 g fat (3 g sat fat), 2 mg chol, 157 mg sodium