Sesame Ginger Quinoa Wraps + Panko Crusted Asparagus
I’ve got a double dose of recipes for you. Many of you requested the recipes from Tuesday’s dinner, and I’m happy to share because they’re pretty delicious considering how easy they are. At first I was on the fence about the quinoa wraps, but they definitely grew on me. And they’re gluten free + vegan, if that’s your thing. The asparagus actually came out better than I expected. Anyways.
First of all, let me give credit where credit is due. I found both of these recipes on pinterest. This is the original recipe for the asparagus, and this is the original recipe for the wraps. But both of them used a lot of ingredients, and we all know I’m not into that. So I looked for a way to simplify them so they could be put into the 5-ingredients or less hall of fame.
So lets start with my new favorite way to eat asparagus. Don’t get me wrong, I’m not above tossing them on the George Foreman, and sprinkling with a little salt and pepper, but in case you want to take your asparagus to the next level, here you go.
Panko Crusted Asparagus
- 1lb asparagus spears
- 1 egg
- Splash of almond milk
- 1 cup panko bread crumbs
- Your favorite spices (I used salt, pepper, and garlic powder)
Rinse your asparagus, and snap the tough ends off. Whisk the egg and milk in a small bowl, and pour it into a shallow baking dish. Dip the asparagus in the egg mixture and then roll it in panko crumbs. Sprinkle with spices. (You can also add your spices directly into the panko.) Bake in the oven at 350 for about 20 minutes, or until the breadcrumbs begin to brown. Serve hot.
Easy, right? Let’s move on to the main course. These are a little trickier, because rice paper wraps are a unique little beast. They’re not too bad though. Just grab a little extra patience on your way to the kitchen. I promise it’ll be painless.
Sesame Ginger Quinoa Wraps
- 1/2 cup dry quinoa
- 1 cup water
- 3 tbsp sesame dressing (I used this one)
- 1/4 tsp ginger
- 4 sheets rice paper
- 1 cup Mixed greens
- 1/4 cup chopped carrots
- Soy sauce or peanut sauce
Start by rinsing your quinoa in cold water. Then bring the water to a boil, add the quinoa, and simmer for about 10-15 minutes, or until the water has been absorbed. Let sit for 5 minutes, and then fluff with a fork. Add your dressing and stir. Fill a shallow baking dish with warm water, and soak the rice paper wrappers for 15-20 seconds, and then set aside on a wet paper towel. Immediately fill it with quinoa and greens, and wrap as tightly as you can. It’s a little tricky to work with, but it gets easier! They’ll be a little sticky, but they weren’t too hard to eat. We dipped ours in soy sauce, but I think they’d be delicious in peanut sauce as well.
We ate these on the porch, and they made for a nice and light dinner. I’m not sure how well leftovers would work for these recipes, but it was just about the perfect amount for me and Alex, so it wasn’t an issue.
This looks so good! I’ve never made any sort of wrap with rice paper! I can’t wait to try this one!
“Just grab a little extra patience on your way to the kitchen.” <- Haha, love it! That's what I should have said in my sushi post a few weeks ago! 😉 Geez, I haven't made spring rolls in forever! I love how versatile they are…I really should bring them back out soon!
These look so good, Liz!
Mmm so glad you posted these, they both looked so delicious!
I’m 100% trying that asparagus!
Love the quinoa wraps they look delicious! I always mean to make rice paper rolls but never seem to get around to it
I have rice paper but don’t use it ver often. Love the way this recipe sounds though so maybe I will pull them out of the pantry!
I love how you simplified these recipes! Recipes that call for a million ingredients (especially obscure ones) are such a turn off for me. I don’t have the time or pantry space for that! 😛
Love how simple and light this recipe seems! Have a wonderful weekend xox