Thursday, May 9, 2013

Quinoa Salad Rolls

We have been eating clean for almost a week now (including our juice reboot) and so far so good. Our fridge is stocked with lots of fruits and veggies and I'm having a lot of fun experimenting and creating new recipes! I have also tried a few off of Pinterest, most of them totally delicious. I find myself appreciating flavours so much more since we did the juice cleanse and I feel great. I haven't had to take an Advil for my aches and pains in over a week!

I bought some rice paper wrappers at the Asian grocery store and wanted to do something different with them. I was thinking salad rolls but wanted to add something to them. White rice isn't such a good idea, but quinoa is! Here is my recipe for my new recipe that I can't get enough of. I have made these a couple of times and changed up the ingredients.

Yields about 8 spring rolls, depending how much fill them!

1 cup Quinoa, dry
2 cups Low Sodium Organic chicken broth
1 tsp Sesame oil
1 tsp Organic soy sauce
1 tsp Rice Vinegar
Rice Paper Wraps
1 lg. Cucumber cut into sticks
Bean Sprouts
1 carrot, peeled & shredded
3 Green onions chopped (I found if cut lengthwise they were too hard to bite)
1/4 Cup unsalted chopped peanuts

1) Cook quinoa as per package directions using the chicken stock and add the sesame oil and soy sauce. Once cooked add the rice vinegar. Allow to cool before using.
2) Wet rice paper wrappers and lay out on a flat surface. Layer quinoa, veggies and peanuts on the wrappers.

3) Roll up and enjoy!

I also made this dressing as a dip for our salad rolls and it was great!

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