Lettuce Wraps look almost the same, whether made with quinoa or chicken. Both taste delicious and I’m not sure I could tell the difference in a blind taste test!

Ingredients

• 2 Cups cooked quinoa
• 1 bell pepper
• 1 onion
• 2-3-inch length of ginger root
• 2 cloves Garlic, minced OR 1-2 Tablespoons Garlic paste
• 1 cup shredded carrots
• 1 cup coarsely chopped bok choy (leaves and tender stalks)
• 2-3 Tablespoons soy sauce
• Pam vegetable spray or 2 teaspoons sesame oil
• 1 head of butter lettuce

Chop the bell pepper and onion into large sections and brown over medium high heat in a non-stick skillet sprayed with Pam or coated with 2 teaspoons sesame oil. If using garlic pods, brown the garlic with the onions and bell peppers.

Scrub the ginger root well and cut into about 8 pieces and add with the carrots to the browning vegetables. Stir fry for 1-2 more minutes, then add bok choy and stir fry for 30-45 seconds. Turn off heat and remove skillet from the hot burner.

In a food processor, dice the cooked vegetables. If using the garlic paste, add it to the cooked vegetables prior to dicing.

Using the still warm skillet, combine the diced vegetables, cooked quinoa and 2 Tablespoons of soy sauce. Taste test and add more soy sauce if needed. Transfer to a serving bowl and serve with a a bowl of  butter lettuce leaves.

Each person can create their own wraps by adding about 1/4 cup of the  filling to a butter lettuce leaf. Pick up with your fingers and eat like a taco.