After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes.
6
Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat.
7
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.
Ingredients
½cupquinoa or rice
1cupvegetable broth
1tbspolive or sesame oil
½onion
1carrot
1bell pepper
1zucchini
1cupmushrooms
1can water chestnuts
1tbspsoy sauce
1orange (juice and zest)
1tspmaple syrup (optional: for a sweeter sauce)
½tspginger
6-8 lettuce wraps
Directions
1
Begin cooking quinoa in vegetable broth according to package directions.
2
Dice all vegetables small. If desired, you can use a food processor to chop them.
3
Heat a skillet over medium/high heat with 1 tbsp oil.
After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes.
6
Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat.
7
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.
