Quinoa Summer Rolls
Ingredients
- Various vegetables (purple cabbage, carrots, peppers, cucumber, avocado)
- Fruit (mango or sliced peaches)
- Raw asparagus tips
- Cooked quinoa
- Rice paper rolls
- Presoaked cashews
- Coconut milk or plant-based milk
- Lime
- Fresh basil or basil pesto
- Salt and pepper
- Peanut butter
- Peanut rayu (or another chili sauce of choice)
- Maple syrup
- Hot water
Preparation
Thinly slice the vegetables and fruits.
Cook the quinoa according to instructions and let it cool.
Pre-soak cashews and gather coconut milk, lime, basil, salt, and pepper for the cream cheese dip.
Pre-whisk peanut butter, peanut rayu, lime juice, maple syrup, and hot water for the spicy dip.
Dip rice paper rolls in lukewarm water, let excess water drip, and place on a wooden cutting tray.
On one edge of the rice paper, add 1-2 tbsp of cooked quinoa, vegetable and fruit slices, raw asparagus tips, and herbs.
Fold in the sides of the rice paper and then roll over the edge closest to you.
Blend soaked cashews, coconut milk, lime juice, basil, salt, and pepper for the lime basil cream cheese dip.
Serve the summer rolls with the lime basil cream cheese dip and the spicy peanut rayu dip.