Something we absolutely love about cooking is that it can bring together so many different cultures onto one plate. You can mix flavours, ingredients and even recipes from all over the world and create something new and fantastic. Our friends of @minimalistbaker cooked these Quinoa Spring Rolls with Cashew Dipping Sauce and we just felt the need to share the recipe with you!
INGREDIENTS:
• 1 cup Quinta Quinoa (thoroughly rinsed)
• 1 Tbsp soy sauce
• 1/2 medium lime (juiced)
• 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups
• 1 cup julienned cucumber
• 1 cup carrot
• 1 cup red pepper
• 1 cup fresh herbs (cilantro + mint)
CASHEW SAUCE
• 1/2 cup cashew butter (if unsalted, add additional soy sauce)
• 2 Tbsp soy sauce (or tamari for GF eaters)
• 3/4 tsp chili garlic sauce
• 2 Tbsp sweetener (i.e. maple syrup, agave, brown sugar, or honey if not vegan)
• 1/2 medium lime (juiced)
• Hot water (to thin)
PREPARATION:
1. Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add 1 Tbsp oil and quinoa and quickly toast for 2-3 minutes. 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.
2. Prep vegetables and herbs and set aside.
3. 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.
4. To add more flavour to the quinoa, add 1 Tbsp soy sauce + 1/2 lime juiced and toss to coat. Set aside.
5. 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.
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 quinoa, layer carrots, bell peppers, cucumber, and fresh herbs 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 8-10 spring rolls total.
9. Serve with cashew butter sauce and sriracha or your hot sauce of choice.
It’s entirely up to you from this point! Enjoy this amazing Asia-inspired recipe and have fun getting to know new cultures!
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