Korean BBQ Quinoa Lettuce Wraps &



  • 2 cups Path of Life Korean BBQ Quinoa
  • 1 16 oz beef ribeye steak
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp Korean BBQ Sauce
  • 8 butter lettuce or baby romaine lettuce leaves
  • Coarsely chopped fresh cilantro (optional)



  1. Heat grill to medium-high heat. Prepare Korean BBQ Quinoa according to package directions. Set aside to cool slightly.
  2. Brush steak with oil and season with salt and pepper. Grill steak 2-3 minutes per side or until thermometer registers 140°F in the center for medium-rare. Transfer steak to a cutting board and let stand 3 minutes.
  3. Thinly slice steak on a bias. Fill each lettuce leaf with ¼ cup of the quinoa. Top with steak slices and drizzle with sauce. Sprinkle with cilantro, if desired.

Feeds: 4 servings (2 wraps each)