Quinoa Spring Rolls

(GF, DF, Soy free, Nut free)

This recipe is a fun one for kids who like finger food! The quinoa and the edamame are great vegan protein sources that provide fiber and nutrients without compromising taste.

For the quinoa salad:

• 1 tbsp sesame oil
• 1/3 cup chopped purple cabbage
• 1/3 cup broccoli slaw
• 1/3 cup shredded carrots
• 1/2 cup shelled edamame
• 2 cups cooked quinoa
• 1/4 tsp salt
• 1/2 tsp garlic salt

Peanut free dipping sauce:

• 1/3 cup sunflower seed butter (or peanut butter)
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1 tbsp coconut aminos (I get mine from Trader Joe’s)

Directions:

1. Cook quinoa according to package to make 2 cups. Add all ingredients in a large bowl and mix.
2. Dip rice paper in water and fill each roll with about 1-2 tbsp of quinoa salad.
3. Store in an air tight container in the fridge.

For the sauce:

In a small bowl whisk all ingredients together. Optional to add sesame seeds for a little crunch!