Ingredients:

  • 1 tablespoon vegetable oil (15 mL)
  • 1 red bell pepper, finely chopped
  • 1 cup button mushrooms, finely diced (150 g)
  • 1 medium carrot, grated
  • 1 cup cooked quinoa (170 g)
  • 1/2 cup green onions, chopped (75 g)
  • 1/4 cup soy sauce (60 mL)
  • 2 tablespoons hoisin sauce (30 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 tablespoon minced fresh ginger (15 g)
  • Salt and pepper to taste
  • 1 head of butter lettuce or romaine, leaves separated
  • Fresh cilantro or mint for garnish (optional)

Instructions:

  1. Chop red bell pepper, finely dice mushrooms, and grate the carrot. Rinse and prepare quinoa if not pre-cooked.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chopped bell pepper and cook for 2 minutes until slightly softened. Add diced mushrooms and cook for another 3-4 minutes until they release moisture and begin to brown.
  3. Stir in grated carrot, cooked quinoa, green onions, soy sauce, hoisin sauce, sesame oil, minced ginger, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
  4. Take a lettuce leaf, spoon a generous amount of the filling into the center. Fold the lettuce over, creating a wrap. Garnish with fresh cilantro or mint if desired.
  5. Serve immediately with extra hoisin or soy sauce on the side for dipping.