Coconut Chicken Quinoa Lettuce Wrap

Coconut Chicken Quinoa Lettuce Wrap

Ingredients

2 cups of rotisserie chicken, pulled

2 stalks of spring onions, diced

1/2 cup of peas, fresh or frozen only

1 jalapeno, diced

1/2 cup sweetened coconut flakes

1/2 lemon, juice

Kosher salt, to taste

Pepper, to taste

Cumin, 5 dashes

Cinnamon, 2 dashes

1 cup quinoa, uncooked

Coconut water

Boston Bib Lettuce

Directions

In a medium bowl, combine the chicken, spring onions, peas, jalapeno, and coconut flakes. Add the juice of half of a lemon, add the zest of the lemon if you like.  To season add a pinch of Kosher salt, a few dashes of pepper, 5 good dashes of cumin, and 2 dashes of cinnamon.

Give 1 cup of quinoa a good rinse with water. In a medium sauce pan, combine 1 cup of uncooked quinoa with 2 cups of liquid (water, coconut water, or stock of your choice.)  Bring to a boil.  Cover.  Reduce heat.  Cook for 20-25 minutes.  Remove lid and fluff with fork.

Combine one and 3/4 cups of the cooked quinoa with the chicken mixture.  Gently stir together.  Add about 1/4 cups of coconut water to the salad and mix well.  

Refrigerate and let marinate at least 3 hours. Season, by taste.

Serve either warm or cold over Boston lettuce, as a lettuce wrap.  

Fresh herbs, such as cilantro, would be a nice addition!