Rice paper rolls of quinoa flavored with sesame oil and coriander, lettuce, carrot, capsicum, alfalfa, sesame seeds, and a small squeeze of BBQ sauce.
Can’t find any rice paper? Don’t worry, the recipe also works as a salad.
(Makes approximately 8 rolls , serves 4 as a FODMAP recipe)
- 1/2 cup of quinoa (I used 1/4 cup red and 1/4 cup white quinoa for color)
- 15g coriander, stalk only, finely chopped
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- salt and black pepper to taste
- 15g coriander, green leafs only, roughly teared up
- some lettuce leafs – I used rocket and butter lettuce
- 1 small carrot, skin peeled, julienne
- 1 handful of alfalfa, approximately 20-30g
- 1/4 of a red capsicum, cleaned and sliced, approximately 30g
- 2 tbsp BBQ sauce (use a gluten free BBQ sauce for a gluten free option)
- approx 8 rice paper sheet
FODMAP note – according to Monash University, FODMAPs were not detected in butter & rocket lettuce, carrot and red capsicum; there is only trace of FODMAPs in alfalfa. Hence butter and rocket lettuce, carrot, red capsicum and alfalfa can be eaten freely while on a a FODMAP diet. The recommended portion for coriander is 16g per serve, and BBQ sauce is 2 tbsp per serve.
- Cook quinoa per instruction on the pack; once cooked, leave aside to cool.
- Mix cooked quinoa with sesame oil, sesame seed and chopped coriander stalk; season with salt and black pepper.
Rice paper roll
Wet a rice paper sheet with some water; shake off excess water, leave it on a plate, flat, for about 10 seconds to soften.
Place some lettuce, coriander, carrot, capsicum, alfalfa and a small dash of BBQ sauce at the bottom half of the rice paper; roll up the rice paper, folding in both sides.
Serve at room temperature.
If you can’t fine any rice paper, serve it as a salad.