LUCKY BONES Lettuce Wraps
These plant-powered lettuce wraps made with LUCKY BONES are simple, nutritious, and absolutely delicious. Quinoa, an abundance of vegetables, and an orange soy twist make for a light lunch or stand-out appetizer.
Of course, preparing the quinoa in LUCKY BONES adds extra flavor and brings this recipe to a whole new level. The soothing combination of rosemary and bok choy complements the other ingredients perfectly. Not to mention, it is full of wholesome ingredients with gut-cleansing health benefits!
To cook the vegetables, simply sauté for a few minutes and remove them from the heat before they are fully tender. This retains a delicious little crunch that balances out the fluffy quinoa. Soy sauce, ginger, orange, and maple syrup round out the filling with an Asian, citrus punch.
- ½ cup quinoa
- 1 cup LUCKY BONES
- 1 tbsp olive or sesame oil
- ½ onion
- 1 carrot
- 1 bell pepper
- 1 zucchini
- 1 cup mushrooms
- 1 can water chestnuts
- 1 tbsp soy sauce
- 1 orange (juice and zest)
- 1 tsp maple syrup (optional: for a sweeter sauce)
- ½ tsp ginger
- 6-8 lettuce wraps
- Begin preparing quinoa with LUCKY BONES broth according to package directions.
- Dice all vegetables small. If desired, you can use a food processor to chop them.
- Heat a skillet over medium/high heat with 1 tbsp oil.
- Add onions, carrots, and bell pepper to the skillet and sauté.
- After about 2 minutes, add zucchini, mushrooms, and water chestnuts. Continue cooking until vegetables are tender, 4-6 more minutes.
- Add soy sauce, juice from the orange, maple syrup, and ginger. Remove from heat.
- Plate: Add a scoop of quinoa and a scoop of vegetables to each lettuce wrap. Sprinkle on a dash of chile flakes, sesame seeds, and a pinch of orange zest, if desired.