Mexican Black Bean & Quinoa Lettuce Burgers

Have you ever tried lettuce instead of bread buns?

I like to switch it up and use lettuce as a healthier alternative to burger or Mexican night. This vegetarian burger version is packed with the goodness of quinoa, we all know how much I love quinoa. It is such a versatile ingredient to use instead of rice, meat, pasta and makes can be used in so many dishes. Now who would have thought even a quinoa burger. Black beans, capsicum, paprika, hint of chilli gives it that Mexican flair with the addition of avocado you seriously can’t go wrong.

We love quick easy dinner choices during the week and Mexican or burger nights the kids get super excited about. Quinoa burgers are still a stretch for my boys so I made them homemade lean beef burgers with hidden veggies. They do like lettuce so I’m lucky though the fresh bakery bread rolls are hard to pass up.

Quinoa patties are also convenient to take to work with a salad too and keep well in the fridge for a good few days. Add the sides you like smashed avocado and natural yoghurt works so well with a squeeze of lemon or lime to top.

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Chicken and Vermicelli Noodle Lettuce Cups

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Not quite your average taco night and totally different flavour combinations but hey we can all change things up a little why not Asian inspired. By swapping a flour tortilla or corn taco to a lettuce cup you have an more nutritious meal. My kids loved this and the bubs had the chicken filling and noodles in a bowl so it was easier for him to eat.

Alright so its not tacos but still tastes amazing!

Chicken and Vermicelli Lettuce Cups

  • Servings: 4
  • Difficulty: easy
  • Print

Asian Inspired Healthy Lettuce Taco Feast

Ingredients

500g chicken mince

100g vermicelli noodles

1 tb olive oil

3 garlic cloves crushed

1-2 tbs grated ginger

1 tbs chilli jam or  chilli paste heat to your liking

1/3 cup soy sauce or tamari

6-8 baby coz lettuce leaves

3 eggs whisked

To top; fresh coriander leaves, chopped toasted peanuts, bean sprouts and red chilli sliced

Directions

  1. Place noodles in a heat proof bowl and add boiling water. Let them sit for 10mins then drain and set aside
  2. Place oil, garlic, chicken in a fry pan on med-high heat and cook for 2-3mins
  3. Add ginger, chilli jam/paste, soy and stirring to combine for 5-6mins or until chicken is cooked through
  4. Make omelette, In a small pan heat a little oil and add the whisked eggs. Cook for 2-3 mins without stirring, then gently flip over and cook for further 1-2 mins or until cooked. Turn onto a chopping board and slice into small pieces.
  5. Divide the noodles between the lettuce, add the chicken, then top with coriander, beansprouts, sliced chilli, peanuts and sliced omelette.

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