Wash carrots in sink
Put mushrooms in strainer. Wash mushrooms with water in sink
Wash cucumber in sink
Wash green onions in sink.
Wash cilantro in sink.
Wash lettuce leaves.
Fill medium bowl half full of water
Add 3/4 cup quinoa to water
Pour the quinoa into a strainer over sink
Rinse quinoa under cool water
Add 1 cup quinoa to rice cooker
Add 2 cups water to rice cooker
Place skillet onto burner
Add small amount ( 1 tablespoon) of olive oil in pan to prevent chicken from sticking to pan.
Add chicken to skillet.
Cook chicken on both sides until done.
Using cutting board and knife Cut cucumber into 3 pieces
Place cucumber pieces into grater
Add cucumber to bowl
Using cutting board and knife cut the carrots into small pieces
Place pieces of carrots into grater
Add carrots to bowl
Use a eggs slicer to slice the mushrooms. Place mushroom on slicer when the handle is open then push the handle back down to slice.
Add mushrooms to bowl.
Using knife and cutting board carefully chop the cilantro into small pieces
Add chopped cilantro to bowl.
Using scissors cut the green onions the size of a pencil eraser.
Add green onions to bowl
Add shredded chicken to bowl.Mix ingredients together using spoon.
Add 2 pieces lettuce to each plate.
Add 2 tablespoon quinoa to each leaf
Add 2 tablespoons of mixture to each lettuce leaf.
Add 1 tablespoon peanut sauce to each leaf
Set table with plate, fork, napkin, and cup.
Fold lettuce in half like a taco to eat.
For more information on the Trellis Center check out our website www.thetrelliscenter.com or the Trellis Center Facebook page.
- 2 carrots
- 1 cup mushroom
- 1 cucumber
- 1/2 cup cilantro
- 6 green onions
- 2 chicken breasts
- 12 Green leaf lettuce leaves
- 12 tsp peanut sauce
- 1 cup quinoa
- Cutting board
- Rice cooker
- Measuring spoon
- Measuring cup
- Medium bowl
- Large bowl