Red Quinoa And Veggie Spring Rolls

I made these Veggie Spring Rolls last weekend when my kids and husband were away on a camping trip. I had the house to myself for two whole days! Yippee! I can't even remember the last time I had time alone. Not just time to do nothing, but time completely alone with no obligations, no pressing itinerary and nobody around to interact with. No small talk, no chit chat. I didn't even have to listen politely to someone else talking. I was completely alone and it was exactly what this weary introvert needed to recharge from a very stressful first half of 2015. :)
I got up early each day and sipped coffee while I sat in my favorite chair by the window and drank in the solitude. I went for long walks in the cool early morning hours enjoying being up before the world got busy and loud. I got reacquainted with my kitchen, where I planned some blog dishes and cooked food that I wanted without worry that the kiddos wouldn't like it. I took my time with my alone time, there was no urgency to be anywhere than where I was and it was amazing. I ate healthy food, read a book, and took naps. It was better than any vacation I could've taken. I felt totally recharged and ready for a fun summer with my mind peaceful and calm once again.
These Red Quinoa and Veggie Spring rolls were one of two dishes I made during my "alone time" weekend. Perfectly lite and flavorful and packed with summer veggies and topped with two spicy sauces, a Spicy Peanut Sauce and Spicy Soy Sauce. I couldn't decide which one I like best so I alternated sauces with each bite. Delicious! Give them a try. Enjoy!

Red Quinoa and Veggie Spring Rolls
(Inspired by Naturally Ella)

1 cup Red Quinoa
2 cups Water
1 T Simply Asia Sweet Ginger Garlic Seasoning
Spring Roll Wrappers
Red Leaf lettuce
Asparagus
Cucumber
Clover Sprouts
Green Onions
Cilantro Leaves

Prepare Quinoa according to package directions. I used chicken broth instead of water and I added 1 T of Simply Asia- Sweet Ginger Garlic Seasoning to give the quinoa added flavor. Set aside to cool.

Prepare all veggies.
Place Spring roll wrapper in water to soften and then place on cutting board. Add veggies and quinoa to middle of wrapper and then fold edge of the wrapper over the veggies. Then fold the two sides and roll like a burrito. Cut in half with a sharp knife and serve.


Spicy Peanut Sauce
2 T peanut butter
1T garlic chili sauce
1 T low sodium soy sauce
3-5 T hot water (add until desired consistency)
1 t sesame oil
chopped peanuts (garnish)

Spicy Soy Sauce
1/4 cup low sodium soy sauce
2 T garlic chili sauce
1-2 T honey
Green onions and sesame seeds (garnish)

 

Other recipes to try:
Shrimp w/Chili Garlic Cream Sauce      Sweet Chili Lime Tofu                  Simple Sesame Noodles