The quinoa filling can be made up to two days in advance. Consider serving with a warming bowl of miso soup.
1 cup (250 mL) quinoa
1 3/4 cups (430 mL) water
1/3 cup (80 mL) chopped walnuts
1 large carrot, sliced into matchsticks
1 red bell pepper, thinly sliced
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) low-sodium soy sauce
3 Tbsp (45 mL) rice vinegar
2 garlic cloves, minced
1 Tbsp (15 mL) ginger, minced
2 tsp (10 mL) sesame oil
20 rice paper wrappers
1 1/2 cups (350 mL) micro greens
Juice of 1/2 lime
2 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
