Recipe: Baked Quinoa Spring Rolls
For a light and crispy appetizer or snack - no deep frying or delivery charges included - look no further than your own kitchen. This veggie-heavy filling gets a protein and texture boost from, you guessed it, Toasted Quinoa!
Ingredients
- 1/4 block baked tofu
- Chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup shredded green cabbage
- 1/4 cup shredded red cabbage
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 cup julienned carrots
- pinch sea salt
- 1 Tbs soy sauce
- 1 Tbs rice wine vinegar
- 1 tsp sesame oil
- Sriracha (to taste)
- 1 cup cooked and cooked Toasted Quinoa
- Spring roll wrappers
Directions:
- Preheat oven to 425 degrees.
- Cut tofu into thin strips. Add tofu, scallions, cilantro, cabbage, ginger, garlic, carrots and salt to a large bowl and massage until ingredients begin to soften.
- Add soy sauce, rice wine vinegar, sesame oil, sriracha, quinoa and stir to mix.
- Lay spring roll wrappers flat to a clean, dry surface and add 2 Tbs filling toward the bottom, as shown in video. Roll as shown, and use a bit of water to seal.
- Lay spring rolls on a lined baking sheet and lightly brush with vegetable oil.
- Bake for 15 minutes