Ingredients:
1 head Butter/Bib Lettuce
1 cup cooked Quinoa
⅓ cup Vidalia Onion
¾ cup Vegetable Stock
½ cup Carrot
½ cup Peas
1 cup Zucchini
½ cup Portobella Mushrooms
½ cup Water Chestnuts
½ cup Peanuts
2 tbsp. Olive Oil
Garlic Powder

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Directions:
Quinoa: 2 cups of stock and 1 cup of Quinoa with 1 cup of onion make 3 cups of "cooked" Quinoa. Use the remainder for another recipe. It serves as a great side dish.

Preparation: In a mixing bowl, add: small cubed raw carrots, peas, shredded zucchini (no skin), mushrooms, sliced water chestnuts and peanuts.

Lettuce: Remove individual leaves, wash and pat dry with a paper towel. Lay out leaves on a serving platter.

Saute': Heat olive oil in a fry pan on medium high heat. Add items from mixing bowl into fry pan. Saute. Stir regularly. Sprinkle with garlic powder. Add cooked Quinoa. Saute until mushrooms appear soft.

Assemble: Spoon mixture into lettuce leaves. Serve immediately.

Optional: Use a teaspoon of Hoisin Sauce on each serving for added flavor.

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4 servings
Calories 278 Total Fat 15g Cholesterol 1mg Sodium 166mg Carbohydrates 30g Dietary Fiber 7g Sugars 7g Protein 10g
Optional Hoisin Sauce - Sun Luck brand; all natural: 1 tbsp. (be careful!): Calories 35 Total Fat 0 Cholesterol 0 Sodium 240mg Carbohydrates 10g Dietary Fiber 0 Sugars 8g Protein 1g

Courtesy of Zacharias Ganey Health Institute and Bert Arens (ZG’s gourmet chef and photographer). ZG, run by a physician, doesn’t give you a diet, but teaches you how to eat normal, the way nature intended. ZG is all about doable healthy lifestyle change by giving you the proper tools, education, resources and support you need to take care of your own fitness and healthy meal planning. Call 358-1000 or Visit www.ZGHealth.com.