Quinoa Spring Rolls
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 1/2Â 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