Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1 pound ground beef
- 2 tablespoons soy sauce
- ¼ teaspoon ground ginger
- 1 cup celery, chopped
- 1 tablespoon sriracha
- 1 tablespoon coconut sugar
- 1 tablespoon soy sauce
- 5 oz. water chestnuts, drained from a can
- ¼ cup cashews, chopped
- ½ cup cooked quinoa
- 1 head Romaine lettuce
- 5–6 leaves fresh basil (optional)
Instructions
- To start, you will want to have quinoa pre-cooked. (Need to know how to cook quinoa?) Also, chop the celery.
- In a large skillet over medium heat, add extra virgin olive oil and minced garlic. Saute for about a minute.
- Add ground beef. Break up slightly with a spatula and cook for about 5 minutes. Add celery, 2 tablespoons soy sauce, and ground ginger. Brown until completely cooked, breaking it up into small pieces and stirring the mixture together.
- While beef is cooking, drain water chestnuts from can and chop. Also chop the cashews and basil, separately.
- In a large bowl, mix together sriracha, coconut sugar and 1 tablespoon soy sauce.
- Once beef is cooked, transfer to the bowl with your sauce and stir to coat. Stir in water chestnuts, cashews and quinoa.
- Slice the end off the Romaine, and peel lettuce apart so they stay in boats. Scoop beef mixture into lettuce boats, top with basil and eat!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Serving Size: ¼ recipe
- Calories: 379
- Sugar: 7 g
- Sodium: 872 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 71 mg