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.