Spring Rolls with Quinoa and Thai Peanut Sauce

A brief break from all the sweet treats I can't seem to stop making, Spring Rolls with Quinoa and Thai Peanut Sauce. Check out my previous versions of spring rolls on the blog.  A note that this is an option for my gluten free friends too. This was a cold vegetable version of this easy to make favorite, as mentioned in the last post, inspired by my friend Annalisa. She introduced me to the idea of Thai peanut + sriracha dipping sauce. Both Annalisa and I have independently tried to make our own peanut sauce (several times) and not yet found a recipe we love - suggestions welcomed. Annalisa turned me on to San-J's version of Thai peanut sauce which is just fine by me until I can find one I can make and love. She adds some sriracha to the peanut sauce to add a kick, tastes great! Inside the rice paper, I rolled sliced fresh avocado, a mixture of spinach and lettuce, carrot ribbons which I cut with a vegetable peeler, tri colored quinoa, some fresh cilantro (a must) and some fresh dill as a garnish. Add as much or as little of each ingredient as tastes good to you. I find for Jack and I, two carrots, an avocado, a cup of cooked quinoa plus lots of leafy greens is about right. In this version pictured, we added fresh paneer for some extra protein. I have also added cucumbers, which makes them crunchy and refreshing for summer weather, rice noodles and black sesame seeds. I've taken to packing this meal in my lunch box during the work week occasionally, it's quick to make, satisfying and healthy. via cooking with a stud, http://www.cookingwithastud.com/2013/06/spring-rolls-with-quinoa-and-thai.html

Put the internet to work for you. via Personal Recipe 3453228