Teriyaki Quinoa Risotto With Pork Lettuce Cups
1 Morlife Ginger & Teriyaki Quinoa Risotto 130g
1 Chinese cabbage
Lean pork mince 350g
1 carrot, grated
1 zucchini, grated
½ brown onion, finely chopped
1 clove fresh Australian garlic
2 tbsp soy sauce/tamari sauce
1 tbsp Sesame Oil
Salt and pepper
2 Spring onion stalks, thinly sliced
Fresh Chilli, finely chopped
1) Prepare Morlife Teriyaki quinoa risotto according to packet instructions. Set aside once ready.
2) Meanwhile, sauté onion and olive oil in a hot saucepan until soft and translucent. Add garlic, pork mince and salt and pepper. Cook for 5 minutes or until pork mince is browned.
3) Add grated carrot and zucchini, soy sauce and sesame oil and cook for a further 3 minutes. Add prepared quinoa risotto to the pan and heat, thoroughly mixing to combine all ingredients.
4) Scoop a large spoonful of the Teriyaki pork quinoa into large lettuce cups and top with fresh spring onion, chilli and sesame seeds to taste. Serve immediately.