This simple meal is versatile and can be a quick snack or it can be embellished and made into lunch or dinner! Tuna is a great source of protein and vitamin B12, which is a common vitamin deficiency for those who are gluten free. The quinoa is a tasteful, healthier source of carbohydrates compared to the conventional rice, potato, and tapioca flours that most gluten free breads, pastas, and cereals are made from. The salsa can be interchanged with hummus or avocado and the spices with ginger, paprika, or even additional herbs to give these wraps unlimited variations!

Yield:  4 servings (4 lettuce wraps)

4 lettuce leaves

I –  4 oz. can of tuna

1/4 cup cooked quinoa

4 tbsp. garden salsa

garlic powder and pepper to taste per lettuce wrap

• Bring 3/4 cup of water to a boil, add 1/4 cup of quinoa and reduce the heat to a simmer. Cook for 12 minutes or until quinoa has fully absorbed the water.
• Once the quinoa is cooked, take a lettuce leaf and add 1 tbsp of quinoa, 1 tbsp of tuna, 1 tbsp of salsa, and a pinch of garlic powder and pepper.

• Wrap it up and serve!

*I used Bob’s Red Mill quinoa, Starkist light albacore tuna, Simple Truth organic lettuce, and a garden salsa (fresh diced tomatoes, fresh onions, fresh jalapeño peppers, cilantro) from a local Farmer’s market*