1-First Step: Rinse and cook the quinoa. Place 1 cup quinoa in a fine mesh strainer and rinse under cold water for 1 minute to remove bitterness. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water absorbs and quinoa fluffs. Fluff with a fork and set aside.

2-Second Step: Prep the vegetables and aromatics. Dice 1 cup bell peppers into small pieces for even cooking. Shred 1/2 cup carrots using a box grater or julienne peeler. Mince 2 garlic cloves and grate 1 tbsp fresh ginger. Chop 1/4 cup green onions and pick cilantro leaves. Separate large romaine or butter lettuce leaves, rinse, and chill in the fridge for crispness.

3-Third Step: Brown the chicken. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground chicken, breaking it up with a spoon. Cook for 5 minutes until no pink remains. Stir in minced garlic and grated ginger; cook 1 minute until fragrant.

4-Fourth Step: Season and add vegetables. Pour in 2 tbsp soy sauce and stir for 1 minute. Add diced bell peppers, shredded carrots, and chopped green onions. Cook 3 more minutes until veggies soften slightly but stay crisp.

5-Fifth Step: Combine with quinoa and sauces. Stir in cooked quinoa, 2 tbsp hoisin sauce, and 1 tbsp rice vinegar. Season with salt and pepper to taste. Cook 2 minutes to meld flavors. Taste and adjust more vinegar for tang.

6-Sixth Step: Make the peanut sauce. In a small bowl, whisk 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp sesame oil, and 2-3 tbsp water until smooth. Microwave 20 seconds if thick.

7-Final Step: Assemble and serve. Spoon 2-3 tbsp filling into each lettuce leaf. Drizzle with peanut sauce, sprinkle sesame seeds and cilantro. Serve immediately with extra sauce.