Translucent Quinoa Wraps These beautiful and simple wraps can be an appetizer or a great lunch. Pair them with a crispy croquette, soup or salad. You also might like wrapping the filling in a steamed collard leaf instead of the rice wrapper on occasion.
For each wrap use: 1 Spring roll rice wraps (can be found in Asian markets) 1-2 slices (small) of Avocado Ume paste Shredded carrot ΒΌ Cup Quinoa mixture (see below) 3-4 Mint/Basil leaves
For the Quinoa: Boil 1 cup rinsed Quinoa in 2 cups water and add a small pinch of Sea Salt. Simmer with a lid on and the heat turned to low. When the water has been absorbed (15-20 minutes), add 3 green onions, chopped. Use warm or cool. Add a bit of flax oil to the quinoa just before using in the wraps.
Heat a pan of water big enough to fit one of the rice wrappers to very warm and place the wrapper in the water to soften. Lay on a plate or cutting board and spread a small amount of ume paste down the center. Arrange the other ingredients on top of the ume and then fold in all four sides of the wrap to make a package.
