Quinoa & Avocado Summer Rolls

Since I tried the Rainbow Summer Rolls at the Nectar Café in Camden, I’ve been wanting to make my own at home. They seemed quite elaborate so I never got around to making them, but two weeks ago I went to Deliciously Ella’s book presentation and to my delight I found a Summer Rolls recipe in her new book. Inspired by Ella’s recipe, I have created my own. So here is my recipe for you to try. Easy, nourishing and super yummy.

 Quinoa & Avocado Summer Rolls

Quinoa & Avocado Summer Rolls

Makes 6 rolls

FOR THE ROLLS
6 rice roll wrappers
½ cup of white quinoa
1 cup of water
½ cucumber
½ avocado
Juice of ½ a lemon (if you don’t get much juice add the other half)
1 tablespoon of maple syrup
1 tablespoon of olive oil
1 teaspoon of sesame seeds
Small handful of fresh coriander
20 leaves of fresh mint
Salt

FOR THE DIPPING SAUCE
1 teaspoon of tahini
1 teaspoon of honey
1 tablespoon of rice mirin
1 tablespoon of lemon juice
1 tablespoon of soya sauce
1 tablespoon of olive oil
¼ teaspoon of chilli flakes

Place the quinoa in a saucepan with the water and olive oil and add a little salt. Cover with the lid and bring to boil. Reduce heat and simmer for 15-20 minutes until cooked.

Meanwhile, chop the cucumber into small cubes and place in a bowl. Add the chopped coriander, mint, maple syrup, sesame seeds and lemon juice. Once the quinoa is cooked, add to the bowl and mix well.

Cut the avocado into thin slices and set apart. Then, prepare the sauce by mixing all the ingredients together in a small bowl.

Heat up some water in a big saucepan and dip a wrapper into the warm water for 10-15 seconds until it’s soft. Place the wrapper on a plate, scoop some of the quinoa mix into the middle, add a couple of avocado slices and then roll up the wrapper. Repeat to make the rest of the rolls and be ready to dip!

I like to accompany them with a small goat cheese, cherry tomatoes and arugula salad as a light lunch or dinner, but you can also have them as a starter. Enjoy!