Quinoa avocado roll_T

You have probably heard of quinoa before, but you probably didn’t know that it is a close relative to beetroot, spinach and tumbleweeds (it is not a grain). It is considered to be a lo-carb, gluten free superfood because of its high content of protein and nutrients like iron, magnesium, copper, manganese and phosphorus. Red quinoa has a crunchy texture, which I prefer over the white quinoa. I usually cook one cup of quinoa and add it to my salad.

The following recipe incorporates red quinoa into one of my favorite dishes – spring rolls. This is perfect for a hot summer day, or when you just want to eat something light and fresh.


  • 1 cup / 230 gram of red quinoa
  • 1 head of romaine lettuce
  • 1/3 of an English cucumber
  • 1-2 scallions
  • 1 avocado
  • Rice wrappers (I use the thinnest that I can find, as they taste better. I use the brand with the rose on the package)


  • 2 tablespoons rice vinegar
  • 2 ½ tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon ginger


  1. Rinse and cook the quinoa as instructed on the package and let it cool off when done.
  2. In the meantime, cut the cucumber, scallions and avocado into sticks.
  3. Mix the dressing and then pour over the quinoa.
  4. Prepare a large bowl of cold water and submerge the rice paper (one at a time) for a few seconds in the water to soften. Place the wet rice paper on a plate. (The rice paper will slowly soften while you add your stuffing so don’t dip the rice paper for too long in the water)
  5. Add the vegetables and quinoa at the edge of the rice paper closest to you, and roll in the direction away from yourself. When it is rolled halfway, close the edges on each side and continue to roll until the spring roll is closed. Voila! You just made your first spring roll. Continue on the same way to make the rest.

Quinoa avocado roll ingredients rice paper

Danish Version



  • 2 1/3 dl rød quinoa
  • 1 hoved hjertesalat
  • 1/3 agurk
  • 1-2 forårsløg
  • 1 avocado
  • Ris paper (jeg bruger den tyndeste at jeg kan finde, da de smager bedre)


  • 2 spsk riseddike
  • 2 ½ spsk sojasauce
  • 2 tsk sesam olie
  • 1 tsk hakket hvidløg
  • 1 spsk ingefær


  1. Tilbered quinoaen som anvist på pakken og lad derefter quinoaen køle af.
  2. I mellemtiden skæres agurk, forårsløg og avocado i strimler.
  3. Bland dressing ingredienserne sammen og hæld dernæst over quinoaen.
  4. Fyld en stor skål med koldt vand og dyp rispapiret i vandet i et par sekunder. Placer det våde rispapir på en tallerken. (Rispapiret vil langsomt blødgøre imens du tilføjer dit fyld så dyp kun rispapiret nok til at det er vådt på begge sider)
  5. Tilsæt grøntsager og quinoa på kanten tættest mod dig selv, rul halvvejs og luk dernæst kanterne på hver side og fortsæt igen med at rulle indtil forårsrullen er lukket. Voila! Du har lige lavet din første forårsrulle.

Quinoa avocado roll

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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