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Minced Chicken with Red Quinoa Romaine Lettuce warp

posted Aug 14, 2012, 3:47 AM by Daphne Welz

1 lb Ground Chicken
1 cup Red Quinoa
1/2 cup mince Carrot
1/2 cup dice Red Onion
1/2 cup mince Shitake Mushroom
1/2 cup mince Water Chestnuts
1 head Romaine Lettuce
2 cup water
2 mince cloves garlic
1 tablespoon Olive Oil
2 tablespoon Soy sauce paste
2 tablespoon Soy sauce
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 tablespoon sake or cooking wine

1. If you are cooking with unrinsed quinoa, you want to start off by soaking your quinoa. You can soak
for an hour or more without a negative impact but 15 minutes will do the trick. After soaking, rinse in a
fine metal strainer. Cook quinoa with 2 cup water in a small pot. Bring to a simmer and then reduce to
low. Cover and cook for between 25 and 30 minutes. You also can use rice cooker to cook the quinoa.
Remove from heat and let sit covered for an additional five minutes.
2. Separate the Lettuce and clean. Sit on the side to dry.
3. In a medium pot, heat the oil over medium heat. Add garlic and onion cook for 1 minute, stirring
frequently. Add ground chicken. Bring to a higher heat and stirring. Add sake or cooking wine and
covered 2 minutes. Stirring more until chicken 80% done.
4. Add the rest of the Ingredients with quinoa. Stirring frequently and add Soy sauce paste, Soy sauce,
white pepper and cayenne pepper. Sauté the mixture for a couple minutes then serve it in a big bowl.
5. Place one lettuce on the plate and serve it like the lettuce"taco".