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Quinoa Spring Rolls

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    The quinoa filling can be made up to two days in advance. Consider serving with a warming bowl of miso soup.

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    1 cup (250 mL) quinoa1 3/4 cups (430 mL) water1/3 cup (80 mL) chopped walnuts1 large carrot, sliced into matchsticks1 red bell pepper, thinly sliced1/4 cup (60 mL) extra-virgin olive oil3 Tbsp (45 mL) low-sodium soy sauce3 Tbsp (45 mL) rice vinegar2 garlic cloves, minced1 Tbsp (15 mL) ginger, minced2 tsp (10 mL) sesame oil20 rice paper wrappers1 1/2 cups (350 mL) micro greensJuice of 1/2 lime2 tsp (10 mL) garlic chili sauce

    In medium saucepan combine quinoa and water. Bring to a boil, reduce heat, and simmer covered for 15 minutes, or until liquid has been absorbed.

    Meanwhile, in dry skillet over medium heat, toast walnuts until lightly browned, about 3 minutes, stirring often.

    Fluff cooked quinoa with fork and combine in large bowl with carrot, red pepper, and walnuts.

    In small bowl whisk together olive oil, half the soy sauce, 2 Tbsp (30 mL) rice vinegar, garlic, ginger, and sesame oil; stir into quinoa mixture.

    Fill a shallow pan large enough for rice paper wrapper to lie flat with hot water, and soak 1 rice paper until softened, about 15 seconds. Remove to flat work surface and place about 1/3 cup (80 mL) quinoa filling down the centre. Top with some micro greens. Fold top and bottom edges over mixture, then fold one of the remaining sides over top and roll tightly. Repeat with remaining wrappers and quinoa filling.

    To make dipping sauce, in small bowl whisk together remaining soy sauce, remaining rice vinegar, lime juice, and garlic chili sauce.

    Serves 6.

    Each serving contains: 319 calories; 6 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 37 g carbohydrates; 3 g fibre; 418 mg sodium

    source: "MIcrogreens", alive #355, April 2012

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    Quinoa Spring Rolls

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