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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup quinoa, uncooked |
vegetable cooking spray |
2 cups water |
2 tablespoons sesame seeds |
1 teaspoon curry powder |
1/2 cup unsweetened orange juice |
3 tablespoons lime juice |
1 tablespoon peeled, grated gingerroot |
1 tablespoon canned no-salt-added beef broth, undiluted |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups cubed cooked lean roast beef |
1 1/2 cups finely chopped carrot |
1 1/2 cups finely chopped cabbage |
1/2 cup minced green onions |
8 green leaf lettuce leaves |
Directions:
1. Place quinoa in a small bowl; cover with warm water, and rub quinoa between hands (water will be cloudy). Drain and repeat procedure until water is clear; drain quinoa well.
2. Place quinoa in a large nonstick skillet coated with cooking spray; cook over medium heat, stirring constantly, until quinoa is lightly browned.
3. Bring 2 cups water to a boil in a medium saucepan; add quinoa. Cover, reduce heat, and simmer 12 minutes or until tender; transfer to a large bowl, and set aside.
4. Place sesame seeds in skillet coated with cooking spray; cook over medium heat, stirring constantly, until lightly browned. Add to quinoa.
5. Cook curry powder in skillet over medium heat, stirring constantly, 2 minutes or until fragrant. Stir in orange juice, lime juice, and gingerroot; bring to a boil. Remove from heat. Stir in broth and next 3 ingredients; add to quinoa mixture. Stir in beef and next 3 ingredients. Cover and chill, stirring mixture occasionally.
6. To serve, place lettuce on 4 plates. Top each with 2 cups quinoa mixture.
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