Tahini Lettuce Wraps

This was inspired by a couple of different dishes on The Chew, with an assist from some very healthy romaine in my front yard.  Really, a lettuce wrap is just putting the salad inside the leaf.

You could use pretty much any protein in these.  Tahini goes with everything.  I happened to choose tofu because I haven't had it in a while and I ate a lot of red meat and shellfish on the cruise.  The veggies were mostly what was on sale and some leftover tomatillo salsa.  And a one-pound carrot out of the garden that I kind of forgot about because it was behind a massive beet that I also should pull soon.

I also decided to try amaranth, a cousin of quinoa, as the grain.  It isn't KLP, but those rules are so arbitrary that if you use kitnyot, there's no problem with it.  It's a gluten-free seed that is loaded with nutrients and has been a staple of mesoamerica for millennia.  Personally, I found it gummy and dense, but the flavor was nice and once it merged with the tahini dressing, it wasn't so clumpy.

Tahini Vinaigrette
*1 Tb tahini paste
*2 Tb lemon juice (half a lemon)
*1 Tb rice wine vinegar
1 Tb olive oil
*1 clove garlic, minced
salt and pepper
*pinch of fresh grated ginger (optional)

1.  Whisk together all ingredients except the salt and pepper.  Taste and add salt and pepper as needed.

2.  Refrigerate for at least 1 hour to let flavors marry.  Re-whisk before using.  Makes about 1/3 cup.

Top quinoa, bottom amaranth

Amaranth Salad
1/2 C dry amaranth
*1 lb carrots
1/2 lb asparagus
1 Tb olive oil
*1 C tomatillo salsa or chopped Roma tomatoes
1 container extra-firm tofu
1/4 C chopped green onions for garnish
1/2 C raw cashews for garnish
1/4 C Greek yogurt for garnish
*1 head Romaine

1.  Preheat oven to 350º.  Peel carrots.  If you get stuck with thick asparagus like I did, peel asparagus.  You can't be picky for 88¢ per pound.  Cut both veggies into 2" sticks, like you were doing a stir-fry.  Carrots may have to be cut in halves or quarters.  In a bowl, toss with olive oil and salt and pepper to taste.  Wrap in foil and bake until just getting soft, about 30 minutes.

2.  While the veggies are roasting, make your salad dressing and amaranth.  In a small saucepan, combine amaranth and 1/2 C water.  Bring to a low boil, lower heat to simmer, and cover.  Cook until all water is absorbed, about 20 minutes.

3.  Prep your garnishes and chop the tomatoes (or drain extra liquid out of salsa).  Slice the tofu into manageable pieces.  For cashews, toast in a dry pan over medium heat.  Season with salt, chili powder, or whatever you want.

4.  In a bowl, toss together roasted veggies, tomatoes/salsa, amaranth, tofu, and tahini dressing.  Salad can be served at room temperature, or pre-made and held in the refrigerator.  Spoon a generous amount of salad onto each leaf of Romaine.  Garnish with yogurt, cashews, and onions and serve 2 to 3 per person, depending on size of leaves.

Difficulty rating  :)