Ingredients
Directions
Make the teriyaki sauce and set aside.
Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic and ginger, cooking for an additional minute.
Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
Chef's Notes
Substitutions
Substitute mushrooms with jackfruit, tofu, or tempeh or your choice of vegetables or legumes.
Substitute quinoa with brown rice or your favorite whole grain of choice.
Use yellow, green, or orange bell pepper in place of red bell pepper.
Substitute another leafy green, like romaine or collards, in place of butter lettuce.
Use parsley or basil leaves in place of cilantro.
Substitute hemp seeds, sunflower seeds, or pumpkin seeds in place of peanuts.
Prep Ahead
Prepare the Homemade Teriyaki Sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Note, be sure to store the filling and the butter lettuce cups separately so that the lettuce does not wilt.
Ingredients
Directions
Make the teriyaki sauce and set aside.
Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic and ginger, cooking for an additional minute.
Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
