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The winner in the first ever weekly menu voting was Sesame Quinoa Spring Rolls. (I will let you in on a secret: the eggplant rollatini was delicious, so I will certainly share that recipe this week as well)
The Sesame Quinoa recipe can be found on The Healthy Haven Blog, which I just found and is full of great recipes and other posts. Here is the link for the recipe: http://thehealthyhavenblog.com/2012/06/11/sesame-quinoa-spring-rolls/, of course I made a few modifications 🙂
Bring 2 cups of water to a boil, add the quinoa and cook as directed on the package, usually about 15 minutes over a low simmer.
In a large bowl, combine the rice wine vinegar, oil, soy sauce and ginger root. Whisk to combine.
Add the spinach and arugala to the dressing, and toss to combine. Add the cooked quinoa and mix well.
Now the tricky part, getting the rice paper wrappers ready to use. This is the hardest part of the recipe, and I have to say, I used 10 wrappers but only ended up making 6 rolls. In a large pot (in hindsight, a sauté pan might work well) warm up a small amount of water (not to a boil). Dip the rice paper into the water to soften, about 10-15 seconds. Remove and lay on a cutting board. Add a couple of spoonfuls of the quinoa mix to the paper and fold into a spring roll. Serve with soy sauce and some shiracha.