Main course for 2 people
Preparation: 25 minutes
1 avocado, cut into thin strips
12 rice wrappers
12 butter lettuce leaves, washed
1 pouch Mexican Quinoa (210 g)
2 yellow or red bell peppers, julienned
6 spring onions, finely chopped
½ container cilantro, stemmed
50 ml sweet chili sauce
½ small jalapeño, finely chopped
How to cook
Halve the avocado and remove the pit. Use a spoon to remove the flesh. Slice the avocado thinly.
Fill a bowl or soup plate with warm water. Place 1 rice wrapper at a time in the water and submerge for 10 seconds, until soft. Put the softened rice wrapper on either a flat plate or a cutting board. Place a lettuce leaf in the middle, about 2 cm from the edge. Top with 2 tablespoons quinoa. Add a few slices of avocado, bell pepper, spring onion and cilantro. Start rolling up the vegetables in the rice wrapper, fold in the sides and roll all the way up.
Repeat the procedure with the rest of the rice wrappers. Be sure to keep the rolls from touching or they will stick to each other.
Stir the jalapeño into the sweet chili sauce for a dipping sauce with a nice kick.
Add the finely chopped jalapeño pepper to 75 ml sour cream. Mix together in a bowl. Add a few tablespoons of water to make a dipping sauce.
with corn & chipolte
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