Prep: 30 minutes
Prepare: 15 minutes
Serves: 5
Spring Rolls:
1 cup quinoa
1 3/4 cups water
1/3 cup pine nuts or walnuts
1 1/2 cups thinly sliced cabbage
1 large carrot, sliced into matchsticks
5 green onions, sliced
1 red bell pepper
1/4 cup olive oil
2 Tbs low-sodium, gluten free soy sauce
2 Tbs rice vinegar*
2 minced garlic cloves
2 tsp sesame oil*
1/4 tsp sea salt
10-12 rice paper wrappers** -OR- leaf lettuce
1. In a medium saucepan, mix quinoa and water. Bring to a boil, reduce heat and simmer covered for 15 minutes, or until liquid has been absorbed.
2. While quinoa is cooking, toast pine nuts or walnuts in a dry skillet over medium-low heat until lightly browned, stirring often.
3. Fluff cooked quinoa with a fork and combine in a large bowl with nuts, cabbage, carrots, green onions and red pepper. In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, garlic, sesame oil and sea salt; stir into quinoa mixture.
4. For rice papers: Fill a shallow pan (large enough to set the rice papers in) with hot water and soak one rice paper until softened, about 15 seconds. Remove and place 1/3 cup of the quinoa filling down the center of the paper. Fold the bottom edge over the mixture, then fold both sides over the top and roll tightly. Continue with remaining papers and quinoa filling.
For lettuce leaves: Spread leaf and place ample quinoa filling in center and roll gently.
Dipping Sauce:
2 Tbs low-sodium, gluten free soy sauce
1 Tbs rice vinegar*
Juice of 1/2 lime
2 tsp garlic chili sauce (such as Srirachca Hot Chili Sauce*)
In a small bowl, whisk together soy sauce, rice vinegar, lime nice and garlic chili sauce.
*ingredients can be found in the ethnic section of most grocery stores
**rice paper wrappers can be found in some larger grocery stores or an oriental market
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