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.
Serving Size 1 wrap