Vegetable Lettuce Wraps

½ cup quinoa or rice

1 cup vegetable broth

1 tbsp olive or sesame oil

½ onion

1 carrot

1 bell pepper

1 zucchini

1 cup mushrooms

1 can water chestnuts

1 tbsp soy sauce

1 orange (juice and zest)

1 tsp maple syrup (optional: for a sweeter sauce)

½ tsp ginger

6-8 lettuce wraps

Begin cooking quinoa in vegetable broth according to package directions.

Dice all vegetables small. If desired, you can use a food processor to chop them.

Heat a skillet over medium/high heat with 1 tbsp oil.

Add onions, carrots, and bell pepper to the skillet and sauté.

After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes.

Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat.

Plate: Add a scoop of quinoa and a scoop of vegetables to each lettuce wrap. Sprinkle on a dash of chile flakes, sesame seeds, and a pinch of orange zest, if desired.

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Vegetable Lettuce Wraps