Quinoa Summer Rolls with a Thai Peanut Sauce

• Vegan
• Gluten free

• Produce

  • 1 Avocado, medium
  • 1 Lime, Juice of
  • 2 cups Papaya noodles or 1 large carrot
  • 2 cups Romaine

• Condiments

  • 2 tbsp Peanut butter, creamy
  • 1 tsp Sriracha or spicy chili sauce
  • 2 tsp Tamari, gluten-free

• Pasta & Grains

  • 1 cup Quinoa, cooked
  • 10 Rice paper wraps

• Baking & Spices

  • 1 Red pepper

• Liquids

  • 2 tsp Water

Found on simplyquinoa.com

Ingredients

• 10 rice paper wraps
• 1 red pepper, thinly sliced
• 2 cups shredded romaine
• 1 cup cooked quinoa, any variety (I used black quinoa)
• 2 cups papaya noodles OR 1 large carrot, thinly sliced
• 1 medium avocado, sliced
• 2 tablespoons creamy peanut butter
• 2 teaspoons gluten-free tamari
• 1 teaspoon sriracha or spicy chili sauce
• Juice of 1 lime
• 2 - 3 teaspoons water

Directions

• Prepare all the veggies and arrange them on a plate for easy assembly. If using papaya, peel whole fruit then using a juilenne peeler, peel noodles from the outside of the papaya. Continue to peel until you get to the softer flesh, rotate fruit and repeat until you have two cups. [you can skip this part and just use carrots if you prefer!]
• Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
• Place a layer of quinoa onto the center of the circle. Top with lettuce, peppers, papaya (or carrot) and avocado. Assemble like a burrito - fold in the sides, then roll away from you, tucking the filling in as you roll.
• Repeat until all ingredients have been used.
• For the sauce, whisk together the peanut butter, tamari, hot sauce and lime. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency.
• Dip summer rolls into sauce and enjoy!

Nutrition