Cauliflower Rice Lettuce Cups with Hoisin Sauce

Steps

1. a small pot of salted water to the boil.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water and then drain again well.
3. Whisk eggs and second measure of soy sauce together in a small bowl. Heat a drizzle of oil in a large fry-pan on medium heat and pour egg into pan. Spread egg out to form a thin omelette and cook for about 1 minute each side, until egg is set. Remove from pan and set aside on a plate.
4. Return same pan to a medium-high heat. Cook garlic, shallot, capsicum, spring onion and carrot for about 4 minutes. While veggies are cooking, grate cauliflower until you have 3 cups worth.
5. Add cauliflower to pan with vegetables and cook a further 5-7 minutes, until tender. Remove from heat and add lemon juice, first measure of soy sauce and cooked quinoa to pan, mix to combine and season to taste with salt and pepper.
6. While cauliflower rice is cooking, mix all hoisin dressing ingredients together in a small bowl. Place cooked omelette onto a chopping boards and roughly chop into thin strips. Trim end from lettuce, rinse and separate leaves.
7. spoon cauliflower rice into lettuce cups and top with chopped omelette. Drizzle over hoisin dressing and sprinkle with peanuts. Serve any remaining cauliflower rice on the side.