1 cup quinoa

1 3/4 cups water

1/3 cup chopped walnuts

1 large carrot, sliced into matchsticks

1 red bell pepper, thinly sliced

1/4 cup extra-virgin olive oil

3 tbsp low-sodium soy sauce

3 tbsp rice vinegar

2 cloves of garlic minced

1 tbsp ginger, minced

2 tsp sesame oil

20 rice paper wrappers

1 1/2 cup micro greens

Juice of 1/2  lime

2 tsp garlic chili sauce

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

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

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

In small bowl whisk together olive oil, half the soy sauce, 2 tbsp rice vinegar, garlic, ginger& 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 145 seconds.  Remove to flat work surface & place about 1/3 cup quinoa filling down the centre.  Top with some micro greens. Fold top & bottom edges over mixture, then fold one of the remaining sides over top & roll tightly.  Repeat with remaining wrappers & quinoa filling.

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

serves 6