RAINBOW SUMMER ROLLS WITH QUINOA

Recipe

RAINBOW SUMMER ROLLS WITH QUINOA

Filled with colourful vegetables, protein-rich quinoa and served with a delicious sauce, they are the perfect dish for a healthy and refreshing meal. I also think it's always so much fun to sit around the table and roll!

Serves 2-4

(Makes 8-10 rolls)

INGREDIENTS

ROLLS

184g red or white quinoa (rinsed thoroughly)

1 tbsp coconut aminos (or tamari)

1/2 medium lime (juice)

Cook the quinoa according to the packet instructions and set aside. To add more flavor, add 1 tbsp of coconut aminos and the juice of ½ a lime and stir well.

10 spring roll wrappers

Strong greens or salad boats/cups

1 large handful each: cucumber slices, finely sliced carrot, finely sliced red bell pepper, chopped romaine lettuce, fresh cilantro and mint

Prepare the vegetables and herbs and set aside.

SAUCE

128g cashew butter (or peanut butter optional)

30ml coconut aminos (or tamari)

30ml maple syrup

2 medium limes (juiced)

Hot water (for thinning)

Place all the sauce ingredients except the water in a small bowl and stir with a whisk. Add enough hot water to make a liquid sauce.