Description
Quinoa spring rolls with cashew dipping sauce are a delightful fusion of texture and flavor, perfect for any occasion. These vibrant, crunchy rolls are filled with fresh vegetables and nutty quinoa, all complemented by a creamy cashew dip. Easy to make and visually stunning, they promise to impress family and friends while providing a nutritious snack or appetizer option.
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked quinoa
- 1 cup thinly sliced fresh vegetables (carrots, bell peppers, cucumbers)
- ¼ cup fresh herbs (mint or cilantro)
- 1 cup raw or roasted cashews
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- Water (as needed for blending)
Instructions
- Prepare your workspace by clearing a large surface area and gathering all ingredients.
- Rinse 1 cup of quinoa under cold water. Boil 2 cups of water in a pot, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy.
- While the quinoa cooks, wash and slice vegetables into thin strips and rinse herbs.
- Soak each rice paper wrapper in warm water for about 10 seconds until pliable but not too soft.
- Lay a softened wrapper on your workspace, place a small amount of quinoa, veggies, and herbs in the center. Fold the sides over like an envelope and roll tightly from the bottom.
- For the cashew dipping sauce, blend soaked cashews with soy sauce, lime juice, garlic powder, and enough water until smooth.
- Enjoy immediately or store in an airtight container in the fridge for later!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg