Turkey Lettuce Wraps

Ingredients:

2 cups uncooked Quinoa
1 pound ground Turkey
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons coconut aminos/liquid aminos
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Directions:

In a saucepan combine the water and quinoa. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.