Lettuce help you transform dinner with an Asian-inspired dish that’s a lean, mean, flavor-loaded machine. These Thai Quinoa and Red Rice Lettuce Cups with Turkey are sure to become a hand-held favorite, thanks to Quinoa and Red Rice, bold Thai green curry, and some extra crunchy Iceberg lettuce. With this kind of texture and spice, you may never go back to salad with a fork!
Serves 8 / 10 Minute Prep Time / 20 Minute Cook Time
Ingredients
- 1 cup Quinoa
- 1 cup Red Rice
- 2 tbsp vegetable oil
- 12 oz lean ground turkey
- 5 tbsp Thai green curry paste
- 1 head of Iceberg lettuce
- 1 cup thinly sliced red pepper
- ½ cup shredded carrot
- ½ cup finely chopped toasted peanuts
- 2 green onions, thinly sliced
- Lime wedges
Directions
- Bring 4 cups water to boil. Add Quinoa & Red Rice and simmer for 12 to 15 minutes or until tender. Drain using a fine mesh strainer.
- Meanwhile, heat oil in large skillet set over medium heat and cook turkey for about 5 minutes or until starting to brown. Stir in curry paste and cook for 1 minute. Stir in cooked quinoa and red rice, cook for another 3 to 5 minutes or until well mixed.
- Divide mixture among lettuce leaves. Top with red pepper, carrot, peanuts and green onions. Serve with lime wedges.
- and Enjoy!