Quinoa Spring Rolls with Wild Rice and Cashews (Gluten-Free, Vegan)
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 servings
- 1/2 cup quinoa
- 1/2 cup wild rice blend
- 1 cup cashews
- 2 cups broccoli florets
- 1 garlic clove (minced)
- 3 mini sweet bell peppers (or 1 large, chopped)
- 1/2 tsp chili flakes
- salt
- sesame oil
- sesame seeds
- sriracha (optional)
- 12 rice paper wrappers
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Preparation
Step 1
In a large pot, combine rinsed quinoa & rice, cover with 2 cups water, bring to a boil, cover & let simmer until done, about 20-25 minutes. Salt to taste. Set aside.
Step 2
Toast cashews in a skillet over medium heat in 1 tbs sesame oil until lightly golden. Set aside.
Step 3
Steam broccoli until almost done, then pan fry in 1 tbs sesame oil with garlic, bell peppers & chili flakes until all is tender. Let cool.
Step 4
Combine all ingredients, salt to taste.
Step 5
Preheat oven to 375° F. In a large bowl of warm water, dip one rice wrapper at a time until pliable. Place pliable rice paper wrap on cutting board, spoon a hefty dollop of rice/quinoa mix onto bottom third of wrap. Fold bottom over mix, then fold each side of wrap (one side at a time), then roll all the way up, starting at bottom & tucking tightly as you go. Set aside. Repeat until you have all 12 spring rolls.
Step 6
Brush sesame oil over spring rolls, place on cookie sheet & bake for 20 minutes.
Step 7
Garnish with sesame seeds & sriracha. Or, alternatively, dip in your favorite gluten-free tamari!
Step 8
Enjoy!
Step 9
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