I took the original recipe and tweaked it just a bit. I love the fresh Asian flavors of this recipe, all rolled up in a healthy rice-paper roll. If you haven't used rice paper rounds before, don't let them intimidate you, they're actually quite easy to use.
Oh, and the bonus: use gluten-free soy sauce and this recipe is easily made gluten free!
Sesame Ginger Quinoa Summer Rolls
1 cup uncooked quinoa
2 cups water
1/2 cup chopped fresh spinach
1/4 cup chopped fresh cilantro
1 tablespoon chopped shallot or red onion
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
8 - 10 inch rice paper rounds
Cook the quinoa and water according to package instructions.
Meanwhile, chop the spinach, cilantro, shallot/red onion and combine in a medium bowl. Add the rice vinegar, soy sauce, sesame oil, garlic and ginger, and toss well to combine.
Add the cooked quinoa to the sesame ginger mixture, stir well and let cool slightly.
Pour about 1 inch of hot water into a pie pan. Gently submerge one rice paper. Allow it to become slightly soft (takes only about 5 seconds).
Place the rice paper round on a large plate. Place about 1/4 - 1/3 cup of the quinoa mixture to one side of the round. Gently roll up the roll like a burrito, first folding in the sides and then rolling up the middle, much like you would a sleeping bag.
Place seam side down on a plate, and cover with a barely damp paper towel. Repeat with the other rolls (if you have leftover quinoa, it makes a lovely side salad!).
Once ready to serve, slice each roll in half and enjoy! Even R and G gobbled up these rolls, which floored me.
Serves 4 as a side or light meal.
Life is sweet,
SPC
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