alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Quinoa Spring Rolls

    Share

    Quinoa Spring Rolls

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

    Advertisement

    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

    Advertisement

    Quinoa Spring Rolls

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.