QUINOA SPRING ROLLS - Tasty Thursday

HAPPY 1st OF THE MONTH!!!

After the healthy Makis from last week, rolled up with seaweed, this week let me share with you another variation of Healthy spring rolls using Rice paper.... No more than 30-minute quinoa spring rolls with fresh vegetables and herbs, and a simple cashew dipping sauce! A healthy, simple vegan and gluten free…

I think you guys are going to LOVE these rolls! They’re:

Light Fresh Super healthy Crisp Creamy + sweet from the cashew sauce Filling Fast & Seriously delicious

Make a perfect M3 or M5 of your SLIMher Nutrition Plan.

Make 8 to 10 rolls. Have 2 per serving.

Adapted by Aura

Ingredients

QUINOA

• 1 cup red or white quinoa, thoroughly rinsed

• 1 Tbsp soy sauce with low sodium

• 1/2 lime, juiced

FILLINGS

• 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups

• 1 cup each julienned cucumber, carrot and red pepper

• 1 cup fresh herbs (cilantro + mint)

CASHEW SAUCE

• 1/2 cup cashew butter

• 2 Tbsp soy sauce with low sodium

• 3/4 tsp chili garlic sauce

• 2 Tbsp sweetener (can be maple syrup, agave, brown sugar, or honey if not vegan)

• 1/2 lime, juiced

• Hot water to thin

Directions:

1. Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add 1 Tbsp oil and quinoa and quick toast for 2-3 minutes. Then add 2 cups water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it's light and fluffy in texture.

2. Prep vegetables and herbs and set aside.

3. Prepare cashew butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until the sauce is achieved. Adjust flavors as needed.

4. To add more flavor to the quinoa, add 1 Tbsp soy sauce + 1/2 lime, juiced and toss to coat. Set aside.

5. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

6. Transfer to a damp cutting board or similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts fail!

7. To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

8. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

9. Serve with cashew butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.

10. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Source: http://minimalistbaker.com

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