A mixture of cooked and raw ingredients for the filling make for a satisfying light meal or appetizer.
Rinse 1 C. of Quinoa in water and drain. Bring a Cup of water to a boil and add the quinoa, then lower to a simmer and cook until the water is absorbed. Fluff with a fork and cover.
Thinly slice 1 stem of Green Garlic to make 1 C. Toss with 1/2 C. of lemon juice and 1/2 t. salt.
Bring a separate pot of water to a boil and add 1 t. salt. Trim 1/2 bunch of asparagus and 1 C. snap peas. Chop them into 1/2″ pieces.
Drop the asparagus into the water and cook until just tender. Add the snap peas, then immediately drain the water and rinse the vegetables to cool.
Chop the asparagus and peas into 1/2″ pieces. Toss with the garlic/lemon mixture, then add 3 T. olive oil.
Grate or finely julienne 2-3 carrots and add to the vegetables, then toss everything with the quinoa plus 1 C. crumbled feta cheese or diced avocado.
Separate the leaves of 1 head of Butter Lettuce and rinse the stems to remove excessive dirt. Then soak them in a large bowl of water and drain. Repeat until the drain water is clean. Spin Dry.
Serve a pile of lettuce leaves alongside the filling and wrap away.