Italian-Style Black Quinoa And Spinach Summer Rolls

Ingredients:

PREP TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4

½ c black quinoa
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 Tbsp raisins, chopped
2 Tbsp unseasoned dried whole wheat bread crumbs
2 Tbsp finely grated Parmigiano-Reggiano
2 Tbsp dry white wine, dry vermouth, or unsweetened apple juice
½ tsp dried dillweed
½ tsp fennel seeds, crushed under a heavy pot or rolling pin
½ tsp salt
½ tsp ground black pepper
8 dried rice paper rounds (for summer rolls)

Directions:

1. COVER the black quinoa in large saucepan with cool water by a couple of inches. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the quinoa is tender and the grains have bloomed their little halos, about 12 minutes. Drain in a fine-mesh sieve or small-holed colander set in the sink. Run under cool water to bring the quinoa back to room temperature and stop the cooking. Drain thoroughly.
2. PLACE the quinoa in a large bowl. Mix in everything but the rice paper rounds: the spinach, raisins, bread crumbs, cheese, wine or juice, dill, fennel seeds, salt, and pepper.
3. FILL a shallow bowl (such as a soup bowl from a standard place setting) or a small baking dish with hot tap water. Set one of the rice paper rounds in the water; soak for 10 seconds (about the time it takes to sing a standard-tempo chorus of "Happy Birthday"). Set the softened round on your work surface and place about ¼ cup of the filling in the center. Fold two "sides" of the circle over the filling, then roll it up. Place on a large baking sheet and continue making more summer rolls.

NUTRITION (per serving) 150 cal, 7 g protein, 23 g carbs, 4 g fiber, 4.5 g fat, 0.5 g saturated fat, 390 mg sodium

Source: prevention.com