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Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

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Spoon quinoa on top of the greens.

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Layer carrot shredded, pepper, edamame, and mango.

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Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

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Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

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Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

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Instant Pot Quinoa

Today was an instant pot day. I made perfect garbanzo beans in 30 minutes. Since they came out so good I decided to make quinoa in the instant pot. This is another quick, easy and flavorful meal.

Like the garbanzo beans there are only a few ingredients.

Combine all ingredients into instant pot.

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Cook according to your instant pot directions. Mine cooked in only 6 minutes.

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Make a batch of quinoa to use in salads, bowls or as a filling. The possibilities are endless.

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Quinoa and Veggie Bowl

This bowl is so full of color and flavor. You can feel the pop of the quinoa when you take a bite. There is a hint of lemon to brighten the dish and cilantro to give it some freshness.

What I like is that you can add just about any kind of veggies that you desire. This is what I had in my refrigerator at the time. Sometimes I add zucchini, yellow squash and kale. I try to change it up whenever I make it so it is not the same every time.

  • Avocado oil
  • 1/2 large onion, diced
  • 1 c carrots, diced
  • 1 yellow pepper, diced
  • 1 tbsp garlic, minced
  • all-purpose seasoning
  • 1 bay leaf
  • 1 c quinoa
  • 2 c vegetable broth
  • Lemon, zested, use juice of half the lemon
  • 4 oz spinach, fresh, chopped
  • 1 1/2 c cherry tomatoes, halved
  • Cilantro, fresh, garnish

Over medium-high heat add avocado oil to a large dutch oven. Warm avocado oil; add onion, carrots, yellow pepper, garlic and bay leaf. Stir. Season mixture generously with the  all-purpose seasoning, stirring occasionally. Cook until carrots are tender and onions are softened and translucent. Remove from dutch oven and set aside.

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Pour vegetable broth into dutch oven and scrape any bits that may have formed in the pan. Add quinoa and reduce heat to a simmer. Cover with lid. Cook until all liquid is absorbed and the quinoa has popped (looks like little rings).

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Turn heat off. Add spinach, lemon zest, lemon juice, spinach and tomatoes. Cover with lid and let the spinach wilt and the tomatoes warm . This only takes a couple of minutes. Top with cilantro.

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Serve. Eat. Enjoy.

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