In my never-ending quest to find fun, healthy, and delicious meals, I came across this gem. I adore quinoa but get bored with the “pile of quinoa on the side of my plate” deal. When I read this I thought, “hmmm this can’t be good, but I’ll try it anyway.” It turns out, I was more than wrong! These rolls are so delicious! I made some changes (of course) and turned it into my own. My husband and I ate it for supper the other night and his exact words were, “I could eat quinoa like this five nights a week”… SCORE! Hopefully our little man on the way will be as easily tricked into eating healthy foods… I digress.
There are definitely a few ingredients you may not have on hand like the rice paper, chili garlic sauce , and Mae Ploy Sweet Chili dipping sauce. But they’re not expensive and literally last for months in the fridge. I use them in stir-frys and sushi a ton. You can actually get them at World Market and I’m sure Whole Foods (although they might be twice the price). They’re just good to have on hand.
So, it is a bit time consuming but worth it, especially if you have a helper who cleans up after you. I actually made the quinoa in advance, so all I had to do was mix it up when I was ready to rock and roll (literally).
Lay out a clean dish towel so you can blot your hands if you need to between rolls. Then, fill a large dish with sides (I used a pyrex pan) with hot tap water. Let one rice paper soak at a time until it gets soft. This just takes a few seconds. Then place the paper onto your cutting board and fill with about 1/3 cup of the mixture. Fold both sides over and then, starting at one end, tightly roll it up.
Once you roll them, slice them on a diagonal and arrange them on a plate. Serve with the dipping sauce. These could definitely be served as an appetizer, but we ate the whole plate for supper. Once you taste them you won’t blame us!
Sesame Ginger Quinoa Spring Rolls-serves 4
Adapted from Fit Pregnancy
- 1 cup red quinoa
- 1 cup chicken stock (or vegetable)
- 3∕4 cups water
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups arugula
- 1 large carrot, peeled and sliced into matchsticks
- 1 green bell pepper, thinly sliced
- 1⁄4 cup olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 garlic clove, minced
- 1 tablespoon ginger, minced
- 2 teaspoons sesame oil
- Juice of 1⁄2 lime
- 1 teaspoon chili garlic sauce
- 20 rice paper wrappers
- Mae Ploy Sweet Chili dipping sauce
1. In a medium saucepan bring water, stock, salt, and pepper to a boil. Add quinoa. Reduce heat and simmer covered until liquid has absorbed, about 20 minutes.
3. Fluff cooked quinoa with a fork and combine in a large bowl with arugula, carrot and green pepper. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, garlic, ginger, sesame oil, lime juice and chili garlic sauce; stir into quinoa mixture.
4. Fill a shallow pan large enough to set the rice papers in with hot water and soak one rice paper until softened, about 15 seconds. Remove and place 1 ⁄3 cup of the quinoa filling down the center of the paper. Fold the sides over the mixture, then start to tightly roll one of the remaining sides over the top. Slice on the diagonal and continue with remaining papers and quinoa filling.
5. In a small bowl, pour Mae Ploy Sweet Chili dipping sauce.