INGREDIENTS
1
heads Boston lettuce
1/2 cup
Carrots
4 cloves
Garlic
4
Scallions
2 tbsp
Lime juice
1 tbsp
Red chili sauce, sweet
1 tbsp
Sriracha
2 tbsp
Tamari, gluten free
2 cups
Quinoa, cooked
1/4 tsp
Red pepper flakes
2 tbsp
Rice vinegar, seasoned
1 tbsp
Sesame oil
1/4 cup
Almonds, toasted
1
Red pepper (seeded and cut into stripps)