1. Rice Wrap Quinoa
- 1 cup black, red or white quinoa, thoroughly rinsed
- 1 Tbsp soy sauce (gluten free for GF eaters)
- 1/2 lime, juiced
- pomegranate syrup
- 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups
- 1 cup each julienned cucumber, carrot, and red pepper
- 1 cup fresh herbs and leafs (Cilantro, rockets, and mint)
For creamy cashew sauce or other dips click here
- Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add 1 Tbsp oil and quinoa and quick toast for 2-3 minutes. Then add 2 cups 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.
- Prep vegetables and herbs and set aside.
- Prepare cashew butter sauce by adding all sauce ingredients except water 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).
- To add more flavor to the quinoa, add 1 Tbsp soy sauce + 1/2 lime, juiced and toss to coat. Set aside.
- To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- 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!
- To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with a damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
- Serve with cashew butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
2. Lettuce Wrap Mushroom, tofu
- 500 grams (18 oz) extra-firm tofu
- 2 – 3 tablespoons oil
- 2 tablespoons fresh minced ginger
- 4 cloves of garlic, minced
- 2 green onions, chopped and whites separated from greens
- 300 grams (10.5 oz) fresh shiitake mushrooms, diced
- 1 medium carrot, julienned
- 4 tablespoons hoisin sauce
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 4 radishes, cut into matchsticks
- ½ teaspoon salt
- Small, round lettuce leaves (mine came in a package of 4 small heads)
- Sesame seeds for serving (optional)
- Drain and press the tofu. Crumble it with your hands or mash it with a fork.
- Heat a large pan over medium-high heat, add two tablespoons of oil and fry the tofu, stirring regularly, until browned. Transfer to a bowl and reserve.
- Add a touch more oil to the pan if it looks dry and fry the ginger, garlic and white parts of the onion, stirring, until soft and fragrant. Add the chopped mushrooms and fry until soft and beginning to brown. Finally add the carrot and fry until crisp-tender.
- Combine the hoisin sauce, soy sauce, vinegar and sesame oil in a bowl.
- Add the tofu back to the pan and mix in the sauce. Turn off the heat and add the radishes and green parts of the green onion. Taste and add salt if necessary.
- Serve in the lettuce leaves with sweet chili sauce and sprinkled with sesame seeds.
3. Black hummus with quinoa tortilla
how to make gluten free quinoa tortilla
- 1/4 Avocado
- bean sprouts
- 1 Basil leaves if desired
- 2 slices Cucumber
- 1 fresh cilantro
- 1 Handful baby Spinach, fresh leaves
- 1 Tomato or red onion
- 1 cup of fresh hummus
- pinch of pink Himalayan salt and fresh grinned pepper
- Slice your vegetables and herbs, place your gluten free tortilla, and generally spread the hummus.
- then place the bean sprouts, cucumber, cilantro, baby spinach, sliced red onion, and then put your sliced avocado and sprinkle salt and pepper, squeeze lemon or lime and sesame oil
- carefully roll
- cut the roll into two
- and enjoy