Chow time with Richard! We made these quick and simple lettuce wraps using left over quinoa, faux ground chicken and whatever vegetables we found in the fridge. Such an awesome way to clean out that veggie box! If it wasn't for that left over pork chop, my lettuce wraps would have been vegan too. But dammit, I needed to use it up before it went to waste- I hate wasting food.
I made a miso gravy as a sauce into and topped these crunchy bundles of veg and protein with sriracha and toasted sesame seeds. I love using ice berg lettuce, but if you decide to make these, use which ever kind you like.
It's super easy to make and all you need is day old quinoa.
First sautée your diced veggies until soft in a little olive oil. Remove from pan, add a another tablespoon more of olive oil and all the quinoa (fluff it up if clumpy) and fry it for about 5 minutes. Add meat/faux meat, cook another 5 minutes. Add vegetables, mix it around, add soy sauce, sesame oil and a little teriyaki sauce to taste, continue to cook until thoroughly heated
through.
Prep the lettuce but cutting it in half, separating the leaves, washing and drying.
Miso gravy recipe here. It can be made a day ahead of time and reheated! I love this stuff with sweet potato fries.
