These simple and fresh lettuce cups make for a delicious party appetizer or light dinner.

Prep Time :15 Minutes
Cook Time : 35 Minutes
Total Time : 50 Minutes
Yield : 4


  • Substitute Boston Bibb with romaine or leaf lettuce leaves.
  • For gluten-free dish, substitute soy sauce with tamari sauce.


  • 1 pkg (6 oz) Casbah® Herb & Garlic Quinoa & Brown Rice
  • 2 tbsp canola oil
  • 1 lb lean ground pork
  • 1 cup matchstick carrots
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tsp curry powder
  • 1/4 tsp each salt and pepper
  • Pinch chili flakes
  • 4 tsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp brown sugar
  • 16 large Boston lettuce leaves
  • 1/3 cup finely chopped toasted peanuts
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving



  1. Cook quinoa and brown rice according to package directions.
  2. Heat oil in large skillet set over medium-high heat. Cook pork, matchstick carrots, onion, garlic, ginger, curry powder, salt, pepper, and chili flakes for 5 to 8 minutes or until pork is starting to brown. Stir in soy sauce, rice wine vinegar, and brown sugar. Stir in 1/4 cup water and bring to a boil. Cook, stirring, for 3 to 5 minutes or until pork is cooked through and no liquid remains.
  3. Divide Quinoa and Brown Rice among lettuce cups. Top with pork mixture, peanuts, and cilantro. Serve with lime wedges.

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