Quinoa Lettuce Wraps

Another of Giles' favorites...and mine too!

Ingredients:

• 3 cups cooked quinoa
• 1 1/2 cups cooked black beans, if canned, rinsed and drained
• 2 green onions, finely sliced
• 8 ounces sliced water chestnuts, roughly chopped
• 2 carrots, julienned
• 1 head of bibb lettuce
• 1/2 cup reduced sodium soy sauce (or amino acids if gluten free)
• 2 tbsp toasted sesame oil (or regular EVOO)
• 2-3 cloves garlic, minced
• 2 tsp minced ginger
• 2 tbsp apple cider vinegar
• 2 tbsp agave nectar (or honey)

Preparation:

1. In a large bowl mix together the first 5 ingredients and set aside.
2. Add the last 6 ingredients to a small bowl and mix together until throughly combined.  If using honey it helps to heat it up a little to make it easier to mix in.
3. Pour the sauce over the quinoa mixture and stir to combine.
4. Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture.  You can fill them up as much as you wish.

Notes:

The leftover quinoa mixture will keep in the fridge for up to 4 days.  The quinoa will soak up the flavor of the sauce and make excellent leftovers.  The recipe makes a large amount so you can enjoy these tasty wraps for lunch or dinner the entire week

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