C L T Lettuce Cups

Combine quinoa, 1 cup water, just ½ tsp paprika, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.

Meanwhile, heat 1 tsp olive oil in medium nonstick skillet over medium-low heat. Add breadcrumbs and a pinch of salt and pepper. Cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to small plate and wipe skillet clean.

In same skillet, heat 1 tbsp olive oil over medium-high heat. Add chickpeas and a pinch of salt and pepper, cover, and cook until crispy in places and browned, 8 to 10 minutes. Add tamari and just 2 tsp liquid smoke and cook, stirring occasionally, until fragrant and liquid has evaporated, 3 to 4 minutes.

Combine mayo, just 2 tsp horseradish, and a pinch of salt and pepper in small bowl. Set aside. (TIP: Add more horseradish if you prefer more heat.)

Arrange lettuce leaves on serving plates. Top with quinoa and drizzle with some horseradish mayo. Top with chickpeas, tomato, and avocado. Sprinkle with breadcrumbs. Serve with remaining horseradish mayo. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.