- ½ C cooked brown rice or ⅔ C (dry measure) cooked quinoa
- 2 TBS sesame oil
- 1 C onion (chopped)
- 5 OZ matchstick carrots
- 1 bell pepper (diced)
- 3 green onions, green part (chopped)
- 4 garlic cloves, minced
- 1 LB lean ground turkey
- 2 TSP fresh lime juice
- 2 TBS fresh ginger (peeled and grated)
- 3 TBS soy sauce
- 2 TSP red chili garlic sauce (more or less for spiciness)
- 1 C fresh cilantro (chopped)
- Salt and pepper to taste
- 1 head of Bibb/Boston lettuce (washed and separated)
Garnishes:
- Extra fresh cilantro
- Unsalted peanuts
- Cook the rice or quinoa according to the instructions.
- While the rice/quinoa cooks heat the oil in a large skillet and add the onion and carrots, sautéing for 2 minutes.
- Add the garlic and the bell peppers and continue to sauté for 2 more minutes.
- Add the ground turkey, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the turkey is browned.
- Mix the rice/quinoa into the turkey mixture along with the fresh cilantro and green onions and stir to combine.
- Add salt and pepper to taste.
- Serve the Thai turkey mixture with crisp bibb lettuce and extra cilantro and unsalted peanuts for garnish.
Yields 4 servings. Serving size is 1¾ C of the turkey mixture and 4 Bibb lettuce leaves.
Calories: 380kcal