Quinoa Lettuce Wraps

This recipe is courtesy of the Naked Kitchen, but we make some minor adjustments.  These wraps have circulated amongst a few of us, and we all agree this is a winner!  You know those yummy lettuce wraps at PFChang's?  Well, these taste virtually the same, but are plant-strong.  The best part is, the recipe makes a lot, and it saves well, so you can enjoy simple leftovers for up to a week! 

3 c. cooked quinoa

1 15oz. can black beans, rinsed & drained

2 green onions, finely sliced

2 carrots, julienned (or buy a bag of already "shredded")

1 head of bibb or romaine lettuce

1/2 c. reduced sodium tamari or soy sauce

1 T. olive oil (or can be eliminated completely as it is not necessary)

2-3 cloves garlic, minced

2 t. minced ginger

2 T. apple cider vinegar

2 T. honey

In a large bowl, mix together cooked quinoa and black beans.  Add the last 6 ingredients to a small bowl and mix together until thoroughly combined.  If using honey, it helps to heat it up a little to make it easier to mix in.  You can pour all of the sauce over the quinoa mixture and stir to combine.  Or, I like to mix in half and reserve the other half to use as a condiment on your lettuce wraps.  Carefully remove the lettuce leaves from the bibb or romaine lettuce and fill each with quinoa mixture.  Top with julienned carrots, green onions, and an extra drizzle of sauce.