Quinoa Lettuce Cups - SBCB

First off: SBCB = Skinny Bitch Cookbook
tbs= tablespoons
tsp= teaspoon
c= cups



Ingredients:

• 2 tbs sesame oil
• 2/3 c bean sprouts
• 1/2 c peeled & diced jicama
• 1 c quinoa, cooked
• 2 tbs chopped red onion
• 1/2 c green beans, cut into thirds
• 1 carrot, peeled & julienned
• 2 tsp soy sauce
• salt & pepper, to taste
• 1/4 c grapeseed oil
• 1/2 c rice vermicelli
• 4 large iceberg or romaine lettuce leave
• 2 tbs hoisin sauce
• 2 tbs chopped fresh cilantro, for garnish
• 2 tbs thinly slice green onion, both white & light green parts for garnish

 In a medium-size frying pan, heat sesame oil over medium-heat. Add the bean sprouts, jicama, quinoa, onion, green beans, and carrots. Saute for about 5 minutes. Add the soy sauce & salt & pepper to taste. In a medium-size pan, heat the grapeseed oil on medium heat. Deep fry the vermicelli until it rises to the surface of the oil & expands in size. Remove from the oil & place on a plate, covered with a paper towel. Add salt & pepper, to taste. Spoon the filling into lettuce leaves & top with hoisin sauce & vermicelli. Garnish with the cilantro & green onion.

Srv 161g Cal 240 Fat 9g Sat Fat 9g Col omg Carb 35g Fib 6g Pro 8g

**For those who do eat meat, you can easily add prawns (shrimp) to this**