With a delicious cashew butter dip and Vietnamese inspired flavours, tantalise your tastebuds with these fresh parcels of quinoa and crispy vegetables.
If you’ve ever doubted that healthy food can be mouthwatering, you haven’t tried these.
A great addition to your 2017 weight loss meal plan. Those new years resolutions are looking better and better!
1 cup red/white quinoa, rinsed
Olive spray oil
1 tbsp soy sauce
Juice of 1/2 a lime
10 spring roll papers
1 cup cucumber
1 cup carrot
1 cup capsicum
1 cup fresh coriander and mint
100g cashew butter
2 tbsp soy sauce
1 small red chilli, finely chopped
1 clove garlic, finely chopped
2 tbsp Natvia
Juice of 1/2 a lime
1: Heat a small saucepan over medium heat, spray slightly with olive oil spray and add quinoa. Quickly toast for 2-3 minutes, then add 2 cups water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’s light and fluffy in texture.
2: Prepare vegetables- julienne cucumber, carrot, and capsicum.
3: Prepare cashew butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.
4: Add 1 tbsp soy sauce + 1/2 lime juice to quinoa and toss to coat. Set aside.
5: To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
6: Transfer to a damp cutting board or similar surface and gently spread out into a circle.
7: To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots, capsicum, cucumber, and fresh herbs on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
8: Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – 10 spring rolls total.
9: Serve with cashew butter sauce, enjoy!
Cal kJ Carbs Sugar Fat Sat fat Protein
178 500 26 4 6 1.1 5.2