Sesame Ginger Quinoa Spring Rolls

By jsides

Ingredients

• 1 cup quinoa (preferably red)
• 1 3∕4 cups water
• 1 ∕3 cup walnut pieces
• 2 cups arugula
• 1 large carrot, sliced into matchsticks
• 1 red bell pepper, thinly sliced
• 1 ⁄4 cup olive oil
• 4 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• 1 ⁄4 teaspoon salt
• 20 rice paper wrappers
• Juice of 1⁄2 lime
• 2 teaspoons garlic chili sauce (optional

Details

Servings 4
Preparation time 40mins
Cooking time 55mins
Adapted from fitpregnancy.com

Preparation

Step 1

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat and simmer covered until liquid has absorbed.

2. While quinoa is cooking, toast walnuts in a dry skillet over medium heat until lightly browned, about 3 minutes, stirring often.

3. Fluff cooked quinoa with a fork and combine in a large bowl with walnuts, arugula, carrot and red pepper. In a small bowl, whisk together olive oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, garlic, ginger, sesame oil and salt; 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 top and bottom edges over the mixture, then fold one of the remaining sides over the top and roll tightly. Slice on the diagonal and continue with remaining papers and quinoa filling