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.
Best Health Magazine, Summer 2010
| Servings |
| 15lettuce 'cups' |
| Servings |
| 15lettuce 'cups' |
Ingredients
- 1 1/2 cups quinoa uncooked
- 2 1/2 cups cold water
- 1 pinch salt
- 1 tbsp canola oil
- 1 tsp sesame oil
- 1 398ml can water chestnuts rinsed and chopped
- 700 g ground chicken or turkey
- 2 hot chili peppers seeded and chopped
- 2 tsp fresh ginger finely chopped
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 15 iceberg or Boston lettuce leaves (preferably shaped like cups)
- 5 sprigs fresh cilantro chopped
- thin slices carrot, red pepper and green onion as garnish
Servings: lettuce 'cups'
Units:
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Ingredients
Servings: lettuce 'cups'
Units:
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Instructions
- 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.
Recipe Notes
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
