Mushroom and Quinoa Lettuce Wraps with BBQ Spices

A simple meal on a budget, and it tastes great too. The BBQ spices smell like summer, and coat the quinoa and browned vegetables beautifully. Spoon into your preferred type of leaf (collards, chard, or lettuce) and eat it like a taco.

Peanut free, nut free, dairy free, egg free, soy free, wheat and gluten free, fish and shellfish free

Ingredients for Mushroom and Quinoa Lettuce Wraps with BBQ Spices

• 2 tbsp olive oil

• 1 shallot, diced

• 1 clove of garlic

• 3 cups diced button mushrooms

• 1 cup diced red pepper

• 1/2 tsp paprika

• 1/2 tsp dried oregano

• 1/4 tsp turmeric

• 4 green onions, chopped

• salt and pepper to taste

• 1 cup cooked quinoa

• 8 lettuce leaves

How to make Mushroom and Quinoa Lettuce Wraps with BBQ Spices

1. Heat the olive oil in a pan with the shallot and garlic. Once fragrant and softened, add the mushroom and peppers and saute on medium high heat until browned, about 15 minutes. Add the paprika, oregano, turmeric, green onion, salt, and pepper, and saute for another few minutes to allow the flavors to blend together. Add the cooked quinoa and mix well.

2. Remove from the heat and spoon into the leaves of your choice - romaine lettuce, Boston lettuce, collard greens, or chard leaves work best.

Serves 2