Jeanine Donofrio, of the hit food blog Love and Lemons, was first featured on Rue for her incredible Instagrams. We have to say, featuring only snapshots of the flavorful food she whips up seemed like torture- and made us super hungry! Thankfully, she is here today sharing a quick, easy, and delicious appetizer that will totally impress your friends and family. But be careful, you may just want to eat them all for yourself:

Mushroom & Quinoa Lettuce Wraps:
serves 4 as an appetizer. (makes approx. 8 lettuce wraps)

8 butter lettuce leaves (smaller ones that are approx 4-6 inches in diameter)
1/4 cup peeled cucumber strips
1/4 cup peeled carrot strips
1/4 cup crushed peanuts
serve with extra lime wedges

Mushrooms & Quinoa Filling:
1 teaspoon olive oil
2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
1-2 teaspoons soy sauce or tamari
a squeeze of lime
a splash of rice vinegar
1 cup cooked quinoa
1/4 cup scallions

Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in 1/4 cup scallions. Taste and adjust seasonings.

Peanut Tofu Sauce:
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
(makes about a cup & a half, you may have extra)

1/4 cup smooth peanut butter
5 ounces silken tofu (soft or firm)
1 teaspoon soy sauce or tamari
1 small clove of garlic, minced
splash of sriracha
splash of rice vinegar

Blend all ingredients together in a small food processor. Taste and adjust seasonings.

Spicy Sauce (optional)
1 tablespoon sesame oil
1 tablespoon rice vinegar (more if you need to temper the spice level)
1 tablespoon sriracha
1 tablespoon fresh lime juice
pinch of sugar

Mix all ingredients together, taste & adjust.
Assemble everything separately on a platter & assemble as you eat.