These tropical quinoa lettuce wraps make the perfect spring meal, and will brighten your evening with their lively color and bold flavors. Make sure to make leftovers because they make a wonderful light lunch the next day.
Bring the quinoa and water to boil in a small sauce pot. Cover and reduce to simmer for 10 - 15 minutes, until the water has been absorbed. Remove from the heat, and keep covered for another 5 minutes. Fluff with a fork and transfer to a mixing bowl. Let cool for 10 - 15 minutes (or pop it in the fridge for 5 - 10 minutes).
While the quinoa is cooking, prepare the dressing. Whisk the lime juice, oil, vinegar, honey, and spices together in a small bowl. Set aside.
Once the quinoa has cooled, add the mangoes, avocado and herbs. Toss together until combined. Pour dressing over the salad and mix until coated.
Scoop the quinoa salad into the lettuce leaves, top with grilled chicken and hot sauce (if using).