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In The Vega Kitchen: Red Quinoa Rice Paper Wraps

“Appy Fridays” here at Sequel really brighten up our Fridays, and have brought us some delicious treats over the months. Last week was no different! Susan’s Red Quinoa Rice Paper Wraps were loved by everyone – and the recipe was begging to be shared with all of you. Here is the recipe, according to Susan:

I really just opened my fridge and threw in a bunch of random things… so here goes…

It can get interesting - use what you have and buy what you need. This comes from the same principles I have for fashion: “shop when you shop and wear what you have”. I find that fashion and cooking are very similar; both are creative expressions of who you are.

Red Quinoa Rice Paper Wraps

Red Quinoa (because red is a pretty colour)

Cook Quinoa and place in large bowl

Carrots

Beets (there weren’t beets in the one I made but after the fact I wished there had been)

Purple Cabbage

Green Onions

Peppers (any colour will work great)

Celery

Toasted Pecans

Dried Cranberries

Parsley (you could also use cilantro, and if you do replace the lemon with lime for the dressing)

Feel free to add other veggies…anything goes

Grate or Julienne Veggies

Dressing

Juice of a Lemon

Few teaspoons of Apricot Jam (organic from the Okanagan works best!)

Vega EFA Oil

Hot Sauce (from Thailand of course)

3 or so Cloves of Garlic

Salt & Pepper to taste

Toss everything together until mixed - be gentle.

“Cook” Rice Paper in warm water until soft. I layer two together so they don’t rip. Place some of the Quinoa Salad mixture in the center of the wrap, rock and roll!

For another delicious recipe from our “Appy Friday”, check out Kate’s Vegan Greek Orzo Salad.

Tags: AppyFriday, InTheVegaKitchen, paper, quinoa, recipe, red, rice, susan, wraps

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Comment by Vega Loan on July 29, 2010 at 12:56pm: This was an amazing tasting dish that Susan prepared. YUM!!!
I've used rice paper for as long as I can remember...must be my Asian side. My trick for the rice paper not to stick together or rip is to lightly dip it in a bowl of warm water and take it out when it's still hard. Let it hang over the edge of something, like a large bowl. As the water is absorbed it will soften and hang over the bowl. When it starts to hang, that's a sign that it's ready to roll. Rule of thumb, don't wrap when the paper is still wet, it will rip. Mmmmmm...all this rice paper talk is making me crave salad rolls :)

Comment by joanna on July 29, 2010 at 11:41am: has anyone made this with sprouted quinoa instead of cooked? and heck, who needs a wrap? jsut add avocado on a bed of greens :) sounds good!

Comment by Melissa Giesbrecht on July 29, 2010 at 9:32am: so yummy!! Thank you for sharing!

Comment by shannonmarie on July 29, 2010 at 6:09am: Yum! Thanks for sharing. I bet the filling and dressing would also be good wrapped in a collard green or other type of lettuce wrap.

Comment by mykgerard on July 29, 2010 at 2:15am: They look really yumm... Why not just call them spring rolls?

Comment by VegaKate on July 28, 2010 at 5:18pm: Your recipes rock :)

Comment by Natsaha Sarah Wood on July 28, 2010 at 5:07pm: o my goodness................ i am making these this weekend!

Comment by Tamikko Gordin on July 28, 2010 at 3:23pm: looks amazing! Yum :)

Comment by Jeri Taira on July 28, 2010 at 1:27pm: Agree with everybody here...it calling my taste buds :D Thank You for sharing this.

Comment by Michelle Novak on July 28, 2010 at 10:46am: These look soooooo yummy! Also, for anyone who's having trouble w/the rice paper ripping--asian grocery stores have these little perforated plastic mats that you put the wrapper on after you briefly soak them (i soak mine in a pie dish). These drastically help w/the wrapping and the serving! And they are cheap to boot!