Quinoa Lettuce Wraps

Ingredients:
3 cups cooked Quinoa (about 3/4 cup dry)
1 can (or 1 1/2 cups) black beans - drained and well rinsed
1/3 cup sliced green onion
8 oz water chestnuts - chopped
2 carrots - julienned or shredded
1 head bib lettuce
1/2 cup reduced sodium tamari or soy sauce
2 TBSP toasted sesame oil (regular works too)
2-3 cloves garlic - minced
2 tsp minced fresh ginger
2 TBSP apple cider vinegar
2 TBSP raw honey or coconut nectar

In a large bowl mix together quinoa, beans, green onions, water chestnuts and carrots. Set aside.

In a separate bowl, whisk together the soy sauce, sesame oil, garlic. ginger, vinegar and honey (it helps if the honey is warmed). Pour sauce over quinoa mixture and stir to combine.

Serve on bib lettuce. I add a little Tiger Sauce to mine!

Spicy Chicken Tacos

Ingredients:
3 lb. boneless, skinless chicken breast halves
1 15oz can tomato sauce
1 medium onion - chopped
4 garlic cloves - minced
1 1/2 TBSP chili powder
1 tsp dried oregano
1 can diced chilies of choice
1/2 tsp salt
1 TBSP taco seasoning
crisp taco shells
shredded lettuce
fresh cilantro - chopped
avocado - chopped

Combine tomato sauce, green chilies, onion, garlic, chili powder, oregano, salt and taco seasoning in a slow cooker until well blended. Add chicken; spoon sauce over chicken to coat.

Cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until chicken is cooked through.

Remove chicken, shred with 2 forks and return to sauce. Keep warm until serving. Serve in taco shells with lettuce, avocado and cilantro!