Vegetable Quinoa Spring Rolls

Vegetable Quinoa Spring Rolls from Queen of Quinoa

I know it’s been a while since I posted a new recipe, but there have been some very exciting things happening around here.

For one, I’m working on a new ebook! The book will be jam packed with delightful quinoa recipes (75 brand, spankin’ new, never-before-been-seen ones!) and I know you’ll just love it. I’m pumped. The book will be out in the next few weeks, and subscribers will get the first sneak peek (plus a little discount). Pre-sales will be happening the week before launch, so sign up now and make sure to get your hands on your copy before everyone else :)

Second, this is happened…

Trevi - First Day Home

Miss Trevi

And my life has been changed forever. You don’t think that having a puppy will turn your life upside down, but it kind of does! I have to watch her constantly, take her out all the time, always teaching her good habits. I did my homework before picking her up, read a couple of puppy books, and still the moment she came into our home, I felt a little lost.

We’re getting into the swing of things, but she definitely is taking up a big part of my attention!

So, cooking and blogging has been kind of on the back burner. But I’m getting back into the swing of things and you can expect to have more quinoa recipes coming your way soon.

For now, I hope you enjoy these Vegetable Quinoa Spring Roles. And don’t forget to sign up to get the pre-sale discount on my upcoming ebook!

Vegetable Quinoa Spring Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 - 10 spring rolls

Ingredients

  • 8 - 10 rice paper wraps
  • 1 cup cooked quinoa, any variety
  • 2 carrots, shredded
  • 2 cups kale, lightly sautéed
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon ground ginger
  • Freshly ground pepper
  • Oil for coating the rolls
  • Soy sauce & wasabi (optional, for dipping)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Combine the quinoa, carrots, kale, soy sauce, fish sauce and spices in a large mixing bowl. Set aside.
  3. Assemble one spring role at a time, by first placing a rice paper in warm water. Let it soften only slightly and transfer it to a flat surface. Spoon about 2 - 3 tablespoons of filling onto one side of the rice paper. Fold in the sides then roll it up like a burrito. Place it on a greased baking sheet and continue until no filling remains.
  4. Once you have assembled all of the spring rolls, brush them each with a little bit of olive oil and bake them for 20 - 25 minutes, flipping half way through.
  5. Serve with the soy sauce-wasabi dipping sauce (simple soy sauce and wasabi paste mixed together) if desired.
http://www.simplyquinoa.com/vegetable-quinoa-spring-rolls/

Comments

  1. Laurie Walker says

    Yay another vegan delight! Hey no kidding you puppy looks a lot like ours!! We have a petite golden-doodle :) what breed is yours? So sweet, so precious!!!

    • says

      I think you could probably just leave it out. It adds some flavor, but really not too much. You could try substituting something like Bragg’s or Coconut Aminos…those would both add great flavor.

  2. Sarah says

    These sound great. As I am cooking for one I wonder how they will hold up as left overs. I could make half a recipe but I love the practice of “cook once, eat twice”. Have you tried keeping them as leftovers successfully?

  3. sayingout says

    I am in love…. Miss trevi would just be petted and spoilt terribly, mind now, I feel kidnapping urges! Oh yes, snacks listings… I am busy getting thses and see much happy and healthy munching ahead!

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