Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quinoa
  • 1/2 cup wild rice blend
  • 1 cup cashews
  • 2 cups broccoli florets
  • 1 garlic clove (minced)
  • 3 mini sweet bell peppers (or 1 large, chopped)
  • 1/2 tsp chili flakes
  • salt
  • sesame oil
  • sesame seeds
  • sriracha (optional)
  • 12 rice paper wrappers

Instruction

  • In a large pot, combine rinsed quinoa & rice, cover with 2 cups water, bring to a boil, cover & let simmer until done, about 20-25 minutes. Salt to taste. Set aside.
  • Toast cashews in a skillet over medium heat in 1 tbs sesame oil until lightly golden. Set aside.
  • Steam broccoli until almost done, then pan fry in 1 tbs sesame oil with garlic, bell peppers & chili flakes until all is tender. Let cool.
  • Combine all ingredients, salt to taste.
  • Preheat oven to 375° F. In a large bowl of warm water, dip one rice wrapper at a time until pliable. Place pliable rice paper wrap on cutting board, spoon a hefty dollop of rice/quinoa mix onto bottom third of wrap. Fold bottom over mix, then fold each side of wrap (one side at a time), then roll all the way up, starting at bottom & tucking tightly as you go. Set aside. Repeat until you have all 12 spring rolls.
  • Brush sesame oil over spring rolls, place on cookie sheet & bake for 20 minutes.
  • Garnish with sesame seeds & sriracha. Or, alternatively, dip in your favorite gluten-free tamari!
  • Enjoy!