Ingredients: 

• 1 c. quinoa
• 1 small zucchini
• 1 small onion, sliced
• 1 c. grape tomatoes
• 1 tbsp. olive oil
• kosher salt
• pepper
• 8 oz. roasted tempeh, cut into pieces
• 1 c. shredded red cabbage
• 3/4 head Boston lettuce
• mint leaves, for serving
• 1/2 c. plain 2% Greek yogurt, for serving
• lime wedges, for serving

Steps to Make It: 

Step 1:  Heat oven to 450°F. Cook quinoa per package directions.

Step 2: Halve zucchini lengthwise and cut into 1-in. pieces. On a 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.

Step 3: Fluff quinoa and add to bowl with vegetables along with tempeh and red cabbage; toss to combine.

Step 4: Separate leaves from lettuce heads. Fill lettuce leaves with quinoa mixture and top with mint leaves. Dollop with Greek yogurt and serve with lime wedges.

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