Asian quinoa lettuce wraps

Heavy foods have a tendency to make us sleepy, but there’s no place for a nap midway through our afternoon classes.

So opt for a lighter option that carries the nutrients necessary to keep your stomach filled and your brain alert! These Asian quinoa wraps make a snappy lunch, are fun to crunch and taste deliciously fresh. Quinoa may be a lesser-known grain-like food, but it cooks as easy as rice and has a higher protein and fiber content.

If you’re looking to make this dish a little more substantial, pack the final quinoa mixture into halved red bell peppers. Boil peppers separately ahead of time 3 to 5 minutes, then drain, stuff and pop them into the oven on a greased pan at 350 degrees for 15 minutes.

Quinoa is such a versatile seed. Use it to punch up any dish that needs a little more flavor and fiber!

Ingredients
1/2 cup quinoa, rinsed
1 cup chicken broth
2 tbsp sweet and sour sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1/4 yellow onion, chopped
1 tsp ginger root, minced
1 tsp sesame seeds
1/4 tsp salt
1/4 tsp hot red pepper flakes
1 red bell pepper
2 green onions, chopped
1/2 cup snap peas
6 romaine lettuce leaves

In a medium pot, combine broth, sweet and sour sauce, vinegar, garlic, onion, ginger root, sesame seeds and salt. Bring to a boil. Add rinsed quinoa to pot, reduce immediately to low heat and simmer, covered, for 12 to 15 minutes until liquid has fully absorbed. Meanwhile, finely chop bell pepper and green onions. Trim snap peas before slicing them in half. Fluff cooked quinoa with a fork and stir in bell pepper, green onion and snap peas.

Spoon ingredients into the center of lettuce leaves, drizzling more sweet and sour sauce if desired. Sprinkle with sesame seeds and serve immediately.