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Thursday, 4 April 2013

Quinoa Veggie Wraps

This is a nice light lunch idea, with two options. Grain Free using a lettuce leaf, or using a rice wrapper. The rice wrapper does hold together a bit easier for eating, but they both look pretty!   I had to tie my lettuce ones, as they kept springing open. Just remove the kitchen twine when eating!
The amount of filling here should fill at least 10 wraps of choice, depending on the size of your wrap.

Quinoa Veggie Wraps

3 cups cooked, cooled quinoa
2 cups spinach, coarsely chopped
½  cup parsley, chopped

3 Tbsp rice wine vinegar
Juice of 1 lime
2 tsp sesame oil
3 Tbsp olive oil
½ tsp Herbamare or sea salt
1 Tbsp sesame seeds

Toppings of choice: (this is what I used, feel free to change it up, being sure to slice thinly!)
1 carrot, grated or julienned
Thinly sliced cucumber
1 Avocado, halved, peeled and sliced thin
Alfalfa or red clover sprouts
(other suggestions: thinly sliced zucchini, peppers, radishes, tomatoes, beets, basil leaves, onions, green onions, other sprouts, etc)

Wrap options:
lettuce leaves, rice wrappers, (for grain eaters, you could do a traditional wheat wrap or pita as well)

Mix together the quinoa, spinach and parsley in a medium mixing bowl.  Set aside.
Mix the dressing ingredients together in a small mixing bowl, and add to the quinoa mixture.  Stir well to combine.
In a nice firm large lettuce leaf or in a rice paper wrapper (soak 30 seconds in water till softened and then use, see pictures below for technique) place about 1/3 cup of the quinoa , and any toppings of choice. Roll up as best as possible. Secure lettuce with a piece of kitchen twine if necessary. Cut rice wraps in half on an angle if desired before eating. We served ours with a drizzle of organic hot sauce. 

rice wrapper, dry

rice wrapper, after being soaked for 30 seconds

add fillings, fold ends in

roll tightly

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