Quinoa Summer Rolls with Cashew Satay


Need to pack a lunch that's nutritious, delicious, portable and easy? This one's for you. A favorite among my clients, these yummy rolls can be packed a day ahead and are easily customizable to your individual tastes and dietary needs. This recipe is gluten free, vegan and soy free. I substitute red quinoa for the traditional rice noodles for a protein punch that will fuel you through the afternoon, and I swap out the peanut butter for more nutritious cashew butter in the satay sauce. Coconut aminos are the secret flavor boost in the satay sauce, adding great soy sauce flavor without the soy or gluten- score! If you make your quinoa in advance (I cook a big batch about every two weeks and keep portions in the fridge and freezer) these will go together in a snap.

Quinoa Summer Rolls with Cashew Satay Dipping Sauce

(makes 4 rolls)

juice of 1/2 lemon

juice of 1/2 lime

2-3 tablespoons coconut aminos to taste

1 tablespoon ume plum vinegar

1/4 cup extra virgin olive oil or sesame oil

1 inch knob ginger, peeled and grated

1 clove garlic, peeled and grated

2-3 teaspoons liquid sweetener of choice, to taste (coconut nectar, maple syrup, etc)

2 tablespoons finely chopped scallions

1/2 cup cashew butter (almond butter also works)

1/4 finely chopped cashews

salt and pepper to taste

1 cup cooked red quinoa 

4 rice paper wrappers

1 handful tender greens such as watercress, arugula, mesclun

1 small carrot, shredded (or bell pepper, beets, etc)

1 cup sliced napa cabbage (or red cabbage, radish, jicama, etc)

Additional tender greens for salad, if desired

Combine the first 9 ingredients (lemon juice through scallions) and whisk to combine. Adjust seasoning if necessary with more coconut aminos or sweetener. 

Add 2 tablespoons of this mixture to your cooked quinoa and stir. Set aside.

Add cashew butter and chopped cashews to remaining dressing mixture and stir well. Set aside. 

Soften your rice wrappers in water and lay out on your counter. Place some of your tender greens in the center of your wrapper. Top with quinoa, carrots, and cabbage. Fold and roll the wrapper burito-style. Repeat for remaining rolls.

Posted on November 19, 2013 .