Quinoa Spring Rolls
Ingredients
Quinoa
-
1
cup
red or white quinoa
-
1
Tbsp
soy sauce
-
½
medium
lime (juiced)
Fillings
-
10
pieces
spring roll papers
-
1
cup
julienned cucumber
-
1
cup
julienned carrot
-
1
cup
julienned red pepper
-
1
cup
fresh herbs (cilantro + mint)
Cashew Sauce
-
½
cup
cashew butter
-
2
Tbsp
soy sauce
-
¾
tsp
chili garlic sauce
-
2
Tbsp
sweetener (maple syrup, agave, brown sugar, or honey)
-
½
medium
lime (juiced)
-
to taste
hot water (to thin)
Instructions
- Cook the quinoa by toasting it in a saucepan with oil, then adding water and simmering until fluffy.
- Prepare the vegetables and herbs while the quinoa cooks.
- Make the cashew sauce by whisking together all sauce ingredients except water, then thin with hot water to desired consistency.
- Flavor the cooked quinoa with soy sauce and lime juice, then set aside.
- Soften rice paper in hot water, then place on a damp surface.
- Add quinoa, vegetables, and herbs to the bottom third of the rice paper, then roll tightly and seal.
- Repeat the rolling process until all ingredients are used.
- Serve with the cashew dipping sauce and enjoy.
Nutrition Facts (estimated)
Servings
10 spring rolls
Calories
253
Total fat
7.8g
Total carbohydrates
38g
Total protein
8.3g
Sodium
549mg
Cholesterol
0mg
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