Quinoa Salad Rolls with Peanut Dipping Sauce - Vegan
The Quinoa Salad Rolls with Peanut Dipping Sauce are a perfect combination of vibrant vegetables and creamy avocado, all wrapped delicately in rice paper. These rolls are not only visually stunning but also packed with nutritional goodness, making them an ideal appetizer for any occasion.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1 cup red bell pepper, thinly sliced
- 1 avocado, avocado, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 12 rice rice paper wraps
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 3 tablespoons warm water
Instructions
- Rinse quinoa under cold water and combine with 2 cups of water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it cool.
- Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, garlic, ginger, and warm water until smooth. Set aside.
- Fill a large bowl with warm water. Dip one rice paper wrap in the water for about 10-15 seconds, until soft but not completely floppy. Lay the softened wrap on a damp kitchen towel or cutting board.
- Place a small handful of quinoa in the center of the wrap. Top with a few slices of carrot, cucumber, red bell pepper, and avocado. Sprinkle with a bit of fresh cilantro.
- Fold the sides of the rice paper over the filling and then roll tightly from the bottom upwards to seal the roll. Repeat with the remaining ingredients.
- Serve the quinoa salad rolls with the peanut dipping sauce for a fresh, satisfying meal.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 44g | Protéines: 8g | Fat: 12g | Sucre: 8g
Tried this recipe?Let us know how it was!