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