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Export 10 ingredients for grocery delivery
Step 1
Make the teriyaki sauce and set aside.
Step 2
Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Step 3
Stir in the garlic and ginger, cooking for an additional minute.
Step 4
Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
Step 5
Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
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