5 rice papers

1 cup of cooked red quinoa

1 avocado

1 cucumber

Spinach leaves

1 teaspoon sesame oil

2 tablespoons soy sauce (or tamari sauce to make it gluten free)


2 tablespoonNatural Basket peanut butter

1 teaspoon sesame oil

1/2 cup soy sauce

1 teaspoon honey

2 tablespoons rice vinegar


Take a large plate and fill it with water to hydrate the rice paper.

Season the red quinoa with sesame oil and soy sauce.

Cut the cucumber and avocado into strips.

For the peanut sauce mix all the ingredients in the blender until you achieve a creamy sauce.

To assemble the rolls (see video), moisten the rice paper for 1 minute. Add spinach leaves, 1 tablespoon quinoa, 2 avocado slices, 2 cucumber slices, wrap and roll.

Cut spring rolls in half and serve with peanut sauce.

Katherine Tomback