chicken & quinoa lettuce cups / roasted carrots with sesame sriracha dressing

Equipment needed:  medium or large saucepan, baking sheet, medium nonstick skillet

Finishing steps:

1. Preheat oven to 450.
2. Heat a small amount of oil in a saucepan over med-high heat.  Add aromatic vegetable mix and quinoa, cook 1 minute.  Add enough water to cover the quinoa by ¼ inch, and bring to a boil.  Once boiling, reduce heat to low, cover and simmer 15-20 minutes or until water is absorbed.  Continue with the next steps while quinoa is cooking.
3. On a foil lined baking sheet, toss carrots with olive oil, salt & pepper.  Roast for 10 minutes then toss and roast another 5-10 minutes.
4. Meanwhile, separate lettuce leaves, keeping each leaf in one piece.  Wash and set aside to dry.
5. When the quinoa is done, heat a small amount of oil in a nonstick skillet over med-high heat.  Add ground chicken and onion & bell pepper mix.  Cook 3-5 minutes or until chicken is cooked through and vegetables are tender. Stir in the sweet & spicy sauce and cooked quinoa.   Season with black pepper to taste, then transfer to a serving bowl.
6. Drizzle the roasted carrots with the sriracha dressing before serving.  At the table, fill lettuce cups with chicken and quinoa mix, and then top with toasted almonds and green onion.