“Unwrapped” Vietnamese Spring Rolls

I’ve been on a roll lately with my recipe creating! It’s great, because the more recipes I create, the more yummy food I get to eat 🙂 YAY!

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Maybe it’s being home in my familiar kitchen, being able to work with my favourite foods, or finally having a bit more time, but whatever it is, I’m enjoying it! Almost as much as I’ve been enjoying this Chocolate Peppermint Tea!

IMG_0944For this recipe, I knew I wanted to eat quinoa. I’m not a frequent quinoa maker so the simplest idea I could think of was adding it into a salad. I thought of adding things you would normally find in a “taboulé” type salad, so herbs and lemon juice, but once I got creating, the add-ins for the salad were almost unlimited!

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I ended up eating the salad before my quinoa was finished, but added a bit in with some tofu at the very end. While munching away, the flavours and the dressing I had selected reminded me of my favourite “Vietnamese Summer Rolls” I order whenever I see them on the menu at restaurants. The ingredients are always extremely fresh, full of greens, and flavour, and this resembled exactly that, just minus the rice paper!

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The tofu and quinoa made it a complete, power packed meal – perfect for an afternoon of officially unpacking and preparing for my birthday!

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“Unwrapped” Vietnamese Summer Roll Salad 

(serves 1)

Ingredients:

  • Shredded lettuce
  • 1/4 avocado
  • a few cherry tomatoes
  • chopped basil, mint and coriander
  • (1/2 cup quinoa and 1 cup of tofu; optional)

For the dressing:

  • few tablespoons lemon juice
  • 1 tablespoon sweet chill sauce
  • 1-2 teaspoons miso
  • 1 teaspoon white wine vinegar
  • bit of water
  1. Mix dressing ingredients in a small bowl
  2. assemble salad ingredients in a bowl
  3. mix together
  4. enjoy!

With attitude and nail polish, Anoushé xoxo

 

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