Those mediterranean style quinoa spring rolls smell like summer and can follow you almost everywhere to be eaten on-the-go! Quinoa is one big guy in my diet those days as I can rely on its load in proteins. I also started to explore different ways to cook it than usual, which also makes it more interesting. One of the things that annoy me with this grain is its lack of taste. When not seasoned properly, with some spices or a good dressing, I consider it pretty bland.
I wasn’t completely relaxed while thinking about sharing this recipe with you guys, as I’m usually a disaster when it comes to roll spring rolls. In a decent way, I mean. Contrary to makis – which I master pretty well – it happens quite often that I shred by accident my rice foils when I’m rolling them, or that half the filling of my rolls miserably fall apart when I cut them or just bite into one. I was pretty lucky with those ones I have to say, as they stayed relatively decent. The quinoa tabbouleh is quite compact thanks to the tomato/olive oil sauce, so that they don’t break into crumbs after the first bite.
Unlike my Beluga lentil salad, I haven’t brought it to a picnic yet – to be completely honest, I’m writing this mediterranean style quinoa spring rolls while contemplating another Berlin thunderstorm… -, but as I devoured them on-the-go, I can definitely tell you that this recipe will work like a charm if you want to take it away!
Also, I finally received the new Green kitchen at home cookbook, in which I’m literally devouring the recipes with my eyes! Green kitchen stories is among my culinary inspirations – photographic inspirations too, I would say! – since a while. Luise and David’s recipes are delicious while being healthy and so simple to make. My recipe bucket list is getting bigger everyday, and it’s not impossible that it inspires me for some new recipes coming within the next months ;)
- 150g white quinoa
- 4 cherry tomatoes
- 80g Greek style black olives (pitted)
- 1 small yellow onion
- 1/2 yellow pepper
- 2 garlic cloves
- 5tbsp tomato concentrate
- 3tbsp olive oil
- 1/8tsp chili
- 1tsp balsamic vinegar
- Salt & pepper
- 8 rice sheets
- A small mint bouquet
- 4 Medjool dates
- 1. Prepare the quinoa tabbouleh: boil about 40cl salted water, then add quinoa and let simmer for about 15 minutes, until quinoa is tender and water is absorbed (add some if necessary). Let cool aside.
- 2. Cut finely yellow onion and pepper in cubes, as well as cherry tomatoes in pieces. Cut black olives in 2 and mash garlic. In a small bowl, stir together tomato concentrate and olive oil until complete incorporation. Mix all the ingredients in a salad bowl and add the tomato-olive oil sauce as well as chili, balsamic vinegar, a pinch of salt and some pepper if necessary. Stir well and let rest in fridge.
- 3. Prepare the spring rolls: cut Medjool dates in small pieces and mince finely fresh mint. Poor a rice sheet in cold water to make it soft, then put it on a working surface. Add 2 to 3 tbsp quinoa tabbouleh in the middle (slightly closer to you), a small handful of arugula, some minced mint and about half a Medjool date.
- 4. Fold back the lateral sides of the rice sheet on the filling, then firmly roll your spring roll in your opposite direction.
- 5. Repeat the process for the other spring rolls and set aside in fridge until serving (during a few hours maximum, otherwise the spring rolls will get too dry).
Those quinoa spring rolls are perfect with some tahini dressing. To make your tahini sauce creamier, just mix it with a few spoons of water.