Teriyaki Beef with Quinoa & Rice

Rinse quinoa and add it to a saucepan with 1/2 teaspoon of salt and a scant 2 cups water (more water = softer quinoa, same ratios as rice….if you like it firmer/more separate, use less water). Bring to a boil, reduce heat, cover and simmer 15-18 minutes, until water is absorbed and quinoa is tender.

Meanwhile, heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink, about 7 minutes. Drain any fat.

Pour milk and teriyaki sauce into the meat pan and bring to a simmer, stirring frequently. Stir in shredded carrots, garlic and ginger.

Reduce heat and simmer, stirring often, for about 10 minutes, until sauce is slightly thickened. Stir in green onion, lemon juice and pepper.

Place lettuce leaves on serving plates, 2 each, overlapping slightly, spoon quinoa in the center and top with beef mixture.

Alternatively, arrange shredded lettuce on large serving platter or individual plates and top with quinoa and beef mixture.

Delicious with a garnish of sliced almonds or toasted sesame seeds, if you have some nearby!