Recipes

Ingredients

• 2 tbsp (30 mL) Mastro® Olive Oil
• 1 onion, finely chopped
• 1 cup (250 mL) grated carrot
• 1 cup (250 mL) Mastro® Salametti, diced
• 4 cloves garlic, minced
• 2 cups (500 mL) cooked quinoa
• 2 tbsp (30 mL) soy sauce
• 2 tbsp (30 mL) sriracha hot sauce
• 12 large lettuce cups
• 1 cup (250 mL) cucumber matchsticks
• 1 large ripe avocado, sliced
• 1/4 cup (60 mL) chopped toasted cashews
• 1/4 cup (60 mL) thinly sliced green onions

Directions

1. Heat olive oil in large, nonstick skillet set over medium-high heat; cook onion and carrot for about 5 minutes or until softened. Add salametti and garlic; cook for 2 minutes.
2. Stir in quinoa, soy sauce and sriracha; cook for about 5 minutes or until heated through. Let cool slightly.
3. Spoon quinoa mixture into lettuce cups. Top with cucumber, avocado, cashews and green onions. Serve immediately.
4. Tip: Plan ahead and prepare this recipe for a hearty work or school lunch by packing the quinoa mixture separately from lettuce leaves and toppings.