Chicken and Quinoa Lettuce Wraps

 

I found the idea for filling lettuce wraps with quinoa on pinterest and thought it was a brilliant idea!  My husband is supposed to go grain free for three months and I've been trying to put together recipes and meal plans that include three criteria: processed free, grain free, and delicious!  These lettuce wraps absolutely qualify.  These are also very kid friendly which is a bonus.

 

3 large chicken breasts

3 Tbsp. extra virgin olive oil

1 Tbsp. toasted sesame oil or regular sesame oil

4 Tbsp. liquid aminos or low sodium soy sauce

3 cloves of garlic, minced

1 tsp. freshly grated ginger or 1/4 tsp. ground ginger

 

2 heads of lettuce - Boston, bib or butter

3 cups cooked quinoa (here's how I make it in the rice cooker)

shredded carrots

shredded or sliced cucumber - I like English cucumber because they have less seeds

chopped cilantro

peanut sauce

 

Combine the olive oil, sesame oil, liquid aminos, garlic, and ginger in a gallon size zip top bag.  Add the chicken breast and seal it up.  Squish around the marinade ingredients so that the chicken is completely coated and let it sit in the refrigerator for about 20 to 30 minutes or longer.  While you wait, cut the veggies, put them on a platter, and make the peanut sauce (here's my easy two ingredient recipe).  Cook the chicken breasts in a couple tablespoons of coconut oil.  Then move to a cutting board and let them rest for a couple minutes before cutting them.  You can cut them in strips or cubes - doesn't matter.  I consider this an assemble yourself dinner, but for the kids, they liked everything separate with no sauce.  Whatever suits your fancy!

 

 

 

Quinoa in the Rice Cooker

 

My life just got even easier the day I learned you could make quinoa in a rice cooker!  I know it's not that complicated on the stove top, but how much better is it to throw everything in and just walk away.  That's my favorite kind of cooking!  Plus, this is ready in about 15 minutes, so I can turn it on, prep the rest of the meal and in no time everything is ready to eat.  Here are the basics, but you can play around with the ratios to make this how you prefer.

 

1 cup rinsed quinoa

2 cups liquid

1/2 tsp. salt

 

Do not skip the step of rinsing the quinoa or it will be kind of bitter.  Just pour it in a fine strainer and rinse in the sink - this will only take you about 30 seconds.  As far as the liquid goes, I use one cup water and one cup chicken stock, but you could use all water, all chicken or vegetable stock, etc.  Dump it all in the rice cooker, put on the lid, and press the button.  Done to perfection!

 

If you are trying to go grain free, this is a fantastic substitute for rice in just about any dish.  It's also good all by itself.  Get creative and add all kinds of chopped veggies, vinaigrettes, seeds, nuts, cheese crumbles, etc.  Plus, quinoa is high in protein - great for my whole family!

2 Ingredient Peanut Sauce

This peanut sauce is ridiculously easy - I mean, my two year old can make this!  Technically it's more than two ingredients, but you only need to add two things to the bowl.  I love that this is processed free, but not taste free and super healthy.  Anyone want peanut sauce last minute?  Coming right up!

Organic Natural Creamy Peanut Butter (just peanuts and salt)
Braggs Ginger and Sesame Salad Dressing

Combine equal parts of both peanut butter and salad dressing.  Stir to combine - that's it! 

You can heat this up if you want it warm or serve it cold.  If you want some texture, you could use chunky peanut butter or add some chopped peanuts after you make it.  If you prefer more peanut taste, add more and visa versa for the ginger sesame dressing.  Serve this with whatever you like.  Here are a few ideas - lettuce wraps, chicken satay, pasta, stir fry, baste salmon etc.  Have fun trying this on whatever sounds good!