Name: Quinoa Spring Rolls with Creamy Cashew Sauce
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 cup red or white quinoa ((thoroughly rinsed)); 1 tbsp soy sauce ((or tamari for GF eaters)); 0.5 medium lime ((juiced)); 1 tbsp vegetable oil; 10 null spring roll papers, pieces of sturdy greens, or lettuce boats/cups; 1 cup julienned cucumber; 1 cup julienned carrot; 1 cup julienned red pepper; 1 cup fresh herbs ((cilantro + mint)); 0.5 cup cashew butter ((if unsalted, add additional soy sauce)); 2 tbsp soy sauce ((or tamari for GF eaters)); 0.75 tsp chili garlic sauce; 2 tbsp sweetener ((i.e. maple syrup, agave, or brown sugar)); 0.5 medium lime ((juiced)); null null hot water ((to thin))

Instructions

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1

Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add vegetable oil (1 tbsp) and red or white quinoa (1 cup) and quick toast for 2-3 minutes. Then add warm water (2 cups) (1:2 ratio quinoa to water), bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it's light and fluffy in texture.
2

Prep julienned cucumber (1 cup), julienned carrot (1 cup), julienned red pepper (1 cup) and fresh herbs (1 cup) and set aside.
3

Prepare cashew butter sauce by adding cashew butter (0.5 cup), soy sauce (2 tbsp), chili garlic sauce (0.75 tsp), sweetener (2 tbsp), and lime (0.5 medium) (juiced) to a small mixing bowl and whisk to combine. Add enough [hot water] to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and sweetener).
4

To add more flavor to the quinoa, add soy sauce (1 tbsp) + lime (0.5 medium) (juiced) and toss to coat. Set aside.
5

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse roll papers (10 spring) to soften for about 10-15 seconds.
6

Transfer to a damp cutting board or similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts fail!
7

To the bottom third of the wrapper add a generous spoonful of [red or white quinoa], and layer julienned carrot (1 cup), julienned red pepper (1 cup), julienned cucumber (1 cup), and fresh herbs (1 cup) on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
8

Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about roll (10 spring) total.
9

Serve with [cashew butter sauce] and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
10

Leftovers store well individually wrapped in plastic wrap, though best when fresh.