quinoa & edamame summer rolls with a tahini-miso dip
Everything is more fun when eaten in a taco, in a wrap or in a rice paper roll. It's ergonomic. You know, it fits well in the hand. A taco takes into account how people will eat them. A wrap is a beautifully designed piece of carb. A rice paper feels good to hold.
This meal started out as a quinoa buddah bowl-type thing but it then slowly morphed into a rice paper roll recipe. Eating with a knife and fork is too predicable these days. I love rice paper rolls because I can eat them messily with my hands. Plants, fruits and veggies are the best designed products in the world! They tell us when they are underripe, overripe or just right. And our hands are the best utensils. We pick and peel. Ripping, tearing, pulling apart. It feels so natural and comfortable.
Filling the rice paper rolls with delicious ingredients and then rolling them into handheld chunks of yumminess allows us to feel more primal, causes us to engage all of our senses, to be more present and to have fun!
Now let's get our hands dirty.
Quinoa: Officially a seed and neither a cereal or a grain, quinoa is more closely related to spinach and beetroot! It also happens to be one of the most protein-rich foods we have, containing all 8 amino acids. It also has almost twice as much fibre as other grains, containing a fifth of your daily fibre intake in every one cup serving.
Edamame beans: Did you know that miso paste (when made from soybeans) and edamame beans are related? The difference between soybeans and edamame is in the level of maturity when the beans are harvested. Soybeans are mature, while edamame is harvested while the beans are still young and soft. But don't be fooled by the young age, this nutritious little grom has got your skin, hair, bones, weight, digestion and heart covered.
Miso paste: Simply put, miso paste are fermented soybeans made with mould and salt, ageing anywhere from 6 to 36 months. Perhaps not the most yummy sounding thing in the world. The result however is quite the opposite of this rather gruesome-sounding ingredient. With its rich, umami flavour, filled with depth and complexity, protein and B vitamins, miso paste is a real game changer in recipes.
and Tahini: Tahini is life. I have very little control when the jar is in front of me. I seem to turn part-feral. What I love most about it is its glossy texture, and how it can be used in sweet oatmeal or pancake recipes or in savoury dishes, like this one! Enjoy for healthy bones, glowing skin and strong muscle tone.
100g edamame beans
1 tbsp sunflower seeds, toasted
1 tbsp pumpkin seeds, toasted
A few handfuls of rocket
7 rice paper rolls
ingredients for the for the quinoa
1 cup quinoa
3 tbsp scallions
1 tsp fresh ginger, minced
1/2 tsp five spice
2 cups water
A splash of liquid amino acids
Coconut oil (optional)
ingredients for the miso-tahini dressing
2 tsp miso paste
1 - 2 tsp liquid amino acids
2 - 4 tbsp water
1. Prepare the 1 cup of quinoa with 2 cups boiling water in a pot or as the stated on the packet.
2. While the quinoa cooks, heat some water or coconut oil in a medium saucepan over a high heat. Add the scallions, ginger and five-spice powder and stir-fry until fragrant for about 1 minute.
3. Add the spice mix to the quinoa and stir in.
4. Reduce the heat to low, cover and cook for about 15 minutes, until the liquid is absorbed.
5. While the quinoa is cooking, add the whole edamame beans to a boiling pot of water. Cook until bright green, for about 3 - 5 minutes.
6. In a pan, toast the seeds on a medium-high heat, tossing here and there, until slightly toasted and popping a bit off the pan.
7. To make the dipping sauce, add the miso paste, tahini and liquid amino acids, slowly adding water until desire consistency is reached. Mix until well-combined Set aside.
8. In a large bowl, add the quinoa, toasted seeds, deshelled edamame beans, and a drizzle of liquid aminos and toss together.
9. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft.
10. Place the rice paper roll on a clean board.
11. Add the mixture and some fresh rocket along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling.
12. Serve with the tahini-miso dipping sauce.