INGREDIENTS
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1 tablespoon sesame oil
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2 cups cooked quinoa
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1 red pepper, seeded and cut into stripps
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4 scallions, trimmed and sliced
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4 cloves garlic, minced
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2 tablespoons gluten free tamari or Bragg’s liquid aminos
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2 tablespoons lime juice
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2 tablespoons seasoned rice vinegar
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1 tablespoon sweet red chili sauce
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1 tablespoon Sriracha (optional)
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¼ teaspoon red pepper flakes
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½ cup shredded carrots
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1-2 heads Boston Lettuce, trimmed and separated
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1/4 cup toasted almonds, chopped