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Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Crunchy Chicken and Vegetable Lettuce Wraps with Quinoa

For the past week a large container of cashews have been sitting on my counter.  I've found just about any excuse to nibble on a few ;0
Adding their flavor and crunch to this lettuce wrap recipe seemed like the perfect thing to do.  A little quinoa, chicken and veggies wrapped in fresh lettuce (and cashews) ~ delicious!


"The quinoa and cashews are a nice addition;
very filling with wonderful flavor!"

INGREDIENTS:
1/2 cup quinoa
2 Tbs. sesame oil
2 Tbs. olive oil
1 chicken breasts, sliced
1 1/2 cups celery, chopped
1 1/2 cups onion, chopped
1 1/2 cups red, yellow or orange peppers, seeded and chopped
1 cup mushrooms, chopped
1 cup cashews, chopped
4 garlic cloves, crushed and chopped
1 Tbs. red pepper flakes
3 Tbs. soy sauce
3 Tbs. rice wine vinegar
2 Tbs. honey
2/3 cup Hoisin sauce
1 large or 2 small heads of lettuce

PREPARATION:
1.     In a sauce pan, bring 1 cup water and quinoa to a boil.  Reduce heat, cover and simmer on low for 12 minutes.  Remove from heat and set aside.

2.     In a large skillet, sauté the chicken, celery, onion and peppers in the olive and sesame oil combination.  Stir occasionally; cook for 8-10 minutes.

3.     Add quinoa, mushrooms, cashews, garlic and red pepper flakes.  Sauté for 3 more minutes.

4.     Pour soy sauce, rice wine vinegar, honey and Hoisin sauce over mixture.  Stir to ensure all ingredients are coated.

5.     Spoon mixture onto lettuce leaves, and roll.

6.     Serve and enjoy!

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