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breakfast, dessert, sauces and condiments, snacks

Strawberry Quinoa Spring Rolls with Mango and Mint Sauce

Strawberry Quinoa Spring Roll with Mango & Mint Sauce | Forkin' Healthy | gluten-free, dairy-free, vegan and delicous

EEEEEEEEE!!! I am so excited it’s Spring!! I love that the days are getting longer and it’s my absolute favorite season for fruits and veggies!

Yesterday I was at the Leucadia Farmer’s Market and I came home with such a high from all the amazing {and gorgeous} food available. I immediately set to work on a new, seasonally appropriate recipe to share with you all.

Enter this little gem. I can already picture her as a gorgeous appetizer for your Easter brunch. Wink. Wink.

Strawberry Quinoa Spring Roll with Mango & Mint Sauce ready to roll up

Many years ago one of my dearest and closest friends hosted brunch at his house. I had never actually been to a brunch before but I was about to get my mind blown. Breakfast and champagne before noon? Yes, please. I am forever a fan of brunch now.

While we waited for the bazillion egg quiche to cook we all noshed on these pretty little packages of fruit spring rolls dunked in a greek yogurt sauce. They were so refreshing and light and I loved that they were wrapped in rice paper – traditionally used to make Vietnamese spring rolls. They were SO clever and I have never forgot them.

Naturally, when I had a fridge full of leftover quinoa, a batch of cashew cream, a loot of mangos {on sale at Whole Foods} and strawberries {thank you Leucadia Farmer’s Market}  I knew exactly what I had to make!

Fresh produce on wood countertop - mint, lime, mango and strawberries

This dish is super easy to put together and is great for a crowd. You can make them in advance in preparation for a party, or even just to have them for breakfast or dessert during the week. I think the best part {other than tasting amazing} is that these are gluten free, dairy-free, refined sugar-free, vegan and packed full of protein, good fat and deliciousness!

Mint, mango and other ingredients in blender

Strawberry Quinoa Spring Rolls with Mango & Mint Dipping Sauce

Makes 8 rolls, Soak time: 30 minutes, Active time: 20 minutes
Download Strawberry Quinoa Spring Roll Recipe Here.

2 cups cooked quinoa
1 cup strawberries, chopped
1 cup blueberries
1 mango, chopped (1/3 of this is for the sauce)
½ cup sliced almonds
1 tablespoon chopped mint
Juice and zest of one orange
Juice and zest of 2 key limes (or 1 regular lime)
½ cup raw cashews
1 tablespoon honey
8 sheets of rice paper

Mango and Mint Dipping Sauce:

Soak the cashews in hot water for 30 minutes. Drain and then blend in a blender with 1 cup of water until smooth. Reserve half for another use.

Blend the remaining cream with half of a mango, honey, mint, and lime zest. Set aside.

Strawberry Quinoa Filling:

In a bowl, combine the chopped strawberries, blueberries, mango, orange and lime juice. Mix well.

Dip one sheet of rice paper in water for 3-5 seconds until softened. Place on a flat surface and spoon 1/2 cup of quinoa filling inside. Wrap like a burrito.

Serve with dipping sauce and enjoy!

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Other treats you might like

  • Smoky Pumpkin ChiliSmoky Pumpkin Chili
  • Beach House HashBeach House Hash
  • Amazing {and easy} Shrimp n GritsAmazing {and easy} Shrimp n Grits
  • Cherry and Chocolate Chip Chia PuddingCherry and Chocolate Chip Chia Pudding
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March 23, 2015

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