mexican inspired



Main course for 2 people

Preparation: 25 minutes

Left column


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

Right column

How to cook

  1. Halve the avocado and remove the pit. Use a spoon to remove the flesh. Slice the avocado thinly.

  2. 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.

  3. 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.

  4. Stir the jalapeño into the sweet chili sauce for a dipping sauce with a nice kick.


Vegetarian suggestion

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.

Left column
Mexican Inspired Quinoa - Pouch - Pablo's Quinoa



with corn & chipolte

learn more

Right column

It’s revolution time!

Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
words. So come and join us!

Join the revolution!