Quinoa and Chicken in Lettuce Cups
These are convenient appetizers at a party or buffet, as the lettuce leaf acts as a small cup that can be easily picked up and eaten from the hand—no need for utensils.
1 1/2 cups (375 mL) quinoa, uncooked
2 1/2 cups (625 mL) cold water
1 pinch of salt
1 Tbsp (15 mL) canola oil
1 tsp (5 mL) sesame oil
1 can (398 g) water chestnuts, rinsed and chopped
700 g ground chicken or turkey
2 hot chili peppers, seeded and chopped
2 tsp (10 mL) fresh ginger, finely chopped
2 Tbsp (30 mL) soy sauce
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) cornstarch
15 iceberg or Boston lettuce leaves (preferably shaped like cups)
5 sprigs fresh cilantro, chopped
Thin slices of carrot, red pepper and green onion as garnish
- Rinse quinoa and pour into a medium pot with water and salt; cover and bring to a boil.
- Reduce heat and simmer, about 10 minutes.
- Remove from heat; leave covered for 15 minutes.
- Heat oils in wok or large frying pan, add chopped water chestnuts, chicken, chilies and ginger, and cook until chicken is done, stirring to break up lumps.
- Add soy sauce and maple syrup and cook a few minutes more.
- Mix cornstarch with 2 Tbsp (30 mL) of cold water; add to thicken.
- Fill “cups” of washed and trimmed lettuce leaves with mixture.
- Garnish with cilantro, carrot, red pepper and green onion. Serve with sweet chili sauce and lime wedges.
Makes 15 lettuce "cups"
Per cup: 148 calories, 14 g protein, 3 g fat (0 g saturated fat), 16 g carbohydrates, 2 g fibre, 27 mg cholesterol, 184 mg sodium
This is the first recipe that comes up in the "Vegetarian" section. How exactly is chicken vegetarian?