Lettuce Cups With Pork And Quinoa In Peanut Sauce Recipes

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LETTUCE CUPS WITH PORK AND QUINOA IN PEANUT SAUCE



Lettuce Cups with Pork and Quinoa in Peanut Sauce image

Provided by María Del Mar Sacasa

Categories     Appetizer     Kid-Friendly     Dinner     Lunch     Spring     Summer     Healthy     Low Cholesterol     Dairy Free     Tree Nut Free     Small Plates

Yield 4 Servings

Number Of Ingredients 19

3 tablespoons (2 ounces/60 grams) creamy peanut butter (avoid using natural peanut butter, which won't blend as smoothly)
1 tablespoon palm sugar or light brown sugar
3 tablespoons soy sauce, plus more to taste
3 tablespoons juice, plus 2 teaspoons finely grated zest from about 3 limes
1 tablespoon finely grated fresh ginger
1 tablespoon rice vinegar
2 teaspoons fish sauce, plus more to taste
2 teaspoons sriracha hot sauce, plus more to taste
1 tablespoon vegetable oil
6 scallions, ends trimmed and thinly sliced
1 pound/450 grams ground pork
1 cup (6 ounces/180 grams) cooked quinoa
1/2 cup (1 ounce/30 grams) quinoa puffs
1/2 cup cilantro, chopped
1/2 cup pea shoots, chopped
1/2 cup (2 1/2 ounces/75 grams) salted and roasted peanuts, chopped
1 head Bibb lettuce, leaves separated
Lime wedges
Sriracha hot sauce

Steps:

  • 1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.
  • 2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the scallions and cook until softened, about 2 minutes. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes. Stir in the quinoa and quinoa puffs. Adjust the seasoning with soy sauce, fish sauce, and sriracha.
  • 3. Stir in the cilantro and pea shoots and sprinkle with peanuts.
  • 4. Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.

QUINOA PILAF IN LETTUCE CUPS



Quinoa Pilaf in Lettuce Cups image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups water
1 cup quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine)
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garam masala
1 tablespoon pine nuts
2 tablespoons chopped dried cherries
Kosher salt and freshly ground black pepper
1 grapefruit, zested, plus 2 tablespoons juice
1 head Boston lettuce, leaves separated

Steps:

  • Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
  • Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
  • Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
  • Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
  • Serve in lettuce cups.

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