Vegetable Quinoa Spring Rolls
Course: AppetizersCuisine: AsianDifficulty: ModerateServings
8
servingsPrep time
20
minutesCooking time
30
minutesA healthy asian themed snack with tons of flavor added in from the AOOC Milanese Gremolata Olive Oil.
Ingredients
1 cup quinoa, soaked and rinsed
8 rice wrappers
1 1/2 cup water or vegetable broth
1 carrot
1 yellow squash
1 zucchini
2 lettuce leaves, shredded
2 tablespoons fresh cilantro, chopped
1 tablespoon AOOC Milanese Gremolata Olive Oil
Directions
- For the quinoa, bring 1 1/2 cup water or vegetable broth to a boil. Add the quinoa and reduce heat to medium-low, cover and simmer for 15 minutes. Remove from heat and fluff with fork.
- While cooking the quinoa begin the vegetable prep. Julienne the carrots, zucchini, yellow squash, and shred the lettuce. In a sauce pan on medium heat add 1 tablespoon AOOC Milanese Gremolata olive oil and add the squash and zucchini. Cook for about five minutes without letting the vegetables get soggy.
- File large bowl with warm water. Dip one wrapper in the water for about 10 seconds to soften. Lay wrapper flat. Across the center in a row, place your cooked quinoa, julienned zucchini, squash, carrots, lettuce, and a little fresh chopped cilantro. Fold one side, length ways, over the filling. Then fold over the two edges and wrap tightly. Be careful not to rip your wrapper.
- Serve with our favorite AOOC Toasted Sesame Oil and AOOC Honey ginger Balsamic sauce (Recipe Here!)
Notes
- Try this recipe with the AOOC Cilantro and Onion Olive Oil if you want an intense cilantro flavor, or the AOOC Garlic Olive Oil for some robustness. Also works well with the AOOC Baklouti Green Chili Olive oil if you are looking for a spicy kick!