My favorite day of the week is Sunday. I get up early, and meet up with my friends and head down to AYS in Philadelphia for an intense yoga practice. I’m usually home in the early afternoon hours, and spend the rest of the day in my kitchen. Besides cooking a nice dinner for my husband, I love making healthy and delicious food to bring with me for lunch during the work week. During the winter, I’ve been making lots of soups and stews. Recently, I found an intriguing quinoa recipe on Pinterest and adapted it based on my own personal preferences. Enjoy!
Sesame Quinoa Spring Rolls
Makes 12-14 Rolls
Adapted from iHerb Blog: The Healthy Haven
- 2 cups red quinoa
- 3 cups water
- 4 handfuls of shredded cabbage
- 3/4 cup of chopped walnuts
- 2-3 medium scallions
- Matchstick carrots
- Bean Sprouts
- Rice paper wrappers
- 4 Tbs. rice vinegar
- 5 Tbs. soy sauce or shoyu
- 2 tsp. minced garlic
- 2 Tbs. minced ginger
- 4 tsp. toasted sesame oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
- Garlic Chili Sauce (sweet or spicy)
Make the quinoa: Rinse and drain the quinoa. Add to a medium saucepan with three cups of water and bring to a rolling boil. Reduce the heat to low, cover and cook until all of the water has been absorbed (about 12-15 minutes).
Mix the dressing/veggies: While quinoa is cooking, toast the walnuts in a dry skillet over medium heat until brown and toasted. Mix shredded cabbage, scallions, and walnuts in a bowl. In a small bowl, whisk the rice vinegar, soy sauce, garlic, ginger and sesame oil. Add the dressing to the greens and walnut mixture and season with sea salt and pepper to taste. When the quinoa is done, add it to the dressed greens and mix.
To assemble: Fill a large pan or plate with water. Take a rice paper wrapper and soak it for about 30 seconds, or until it begins to soften. Place the wet rice wrapper on a cutting board or a flat surface. Lay some bean sprouts and carrots (or any other veggies of choice, julianned) on the wrapper and spoon about 4 heaping tablespoons of the greens/quinoa mixture on top. Fold the edges over and roll into a spring roll. Repeat until all of the filling is gone. Serve with garlic/chili sauce and enjoy!