Thai Mushroom and Quinoa Lettuce Cups
with mango and cucumber salsa

Name: Thai Mushroom and Quinoa Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Cucumbers, diced; 2 Mangos, diced; 1 tsp Vinegar, rice; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 2 cloves Garlic, chopped; 3 Tbsp Soy sauce, low-sodium; 1/4 tsp Sugar; 1/2 tsp Red pepper flakes (opt); 4 Mushrooms, portobello; 8 leaves Mint, fresh, finely chopped; 1/4 cup Cilantro leaves, finely chopped; 1 Limes, wedges; 12 leaves Lettuce, butterhead (sub outer leaves from hearts of Romaine); 1 Tbsp Water; 1 tsp Cornstarch; 1 Tbsp Oil, cooking; 1/3 cup Peanuts; for serving Hot sauce (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

In Thailand, larb is the name for a super simple dish of finely chopped protein sauteed with a bit of seasoning and tossed with fresh herbs and lime juice. We've given this dish a Cook Smarts twist by serving it in lettuce cups. This meal was last featured in 2022.
Smarts: As you might guess, larb is usually very spicy, so don't hesitate to add extra red pepper flakes or hot sauce if you'd like to serve it that way.

Ingredients

Metric

Servings:

Mango and Cucumber Salsa:

Cucumbers - 8 oz , diced
Mangos - 2 , diced
Vinegar, rice - 1 tsp

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Thai Mushroom and Quinoa Lettuce Cups:

Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 3 Tbsp
Sugar - 1/4 tsp
Red pepper flakes (opt) - 1/2 tsp
Mushrooms, portobello - 4
Mint, fresh - 8 leaves , finely chopped
Cilantro leaves - 1/4 cup , finely chopped
Limes - 1 , wedges
Lettuce, butterhead - 12 leaves (sub outer leaves from hearts of Romaine)
Water - 1 Tbsp
Cornstarch - 1 tsp
Oil, cooking - 1 Tbsp
Peanuts - 1/3 cup
Hot sauce (opt) - for serving

Prep

Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Combine garlic, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
Mushrooms - Remove stems and scrape out gills. Finely chop mushrooms. (Can be done up to 3 days ahead)
Mint / Cilantro / Limes / Lettuce - Prep as directed. Combine mint and cilantro. Store limes and lettuce separately. (Can be done up to 1 day ahead)
Cucumbers / Mangos - Prep as directed.
Make slurry - Whisk together water and cornstarch.

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Make

Combine cucumbers, mangos, and vinegar.
Heat a wok or large skillet with oil over medium-high heat. Add mushrooms and saute until golden brown and very tender, 5 to 6 minutes.
Pour sauce over mushrooms and bring to a simmer. Give cornstarch slurry a stir and add to sauce. Simmer for 1 minute to let sauce thicken slightly.
Stir in quinoa.
Remove mushrooms / quinoa from heat and fold in mint and cilantro. Squeeze half the lime wedges over top.
Assemble lettuce cups by filling lettuce leaves with mushrooms / quinoa, peanuts, and hot sauce (if using). Squeeze extra lime wedges over top. Serve mango cucumber salsa on the side or spoon some onto lettuce cups if you’d like. Enjoy!

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