Yes, it can be done! I wouldn’t steer you wrong. The first time I made quinoa, I remember not liking it very much. It tasted bitter to me, with a funny off taste. It’s such a nutritious seed, a complete protein with all the essential amino acids present, so for the vegetarians in the family, it’s a dream. I really wanted to like it, but it sat on my shelf for a while, looking a bit like a wallflower, a little bland and forlorn, easily forgotten. However, once I started experimenting with it and doing a little research, it became a part of my routine, and I slip it into dishes frequently.
The source of the bitter
This seed has a protective covering called saponin, the source of the bitter. While most commercially packaged products have this covering washed away, some do a better job than others and the bulk offerings (the least expensive) are usually the worst offenders. But a good soak and rinse will remove this, and one of the sources of disdain is instantly eliminated.
Let’s give it a toast
As with other seeds, nuts, and grains, a little toasting goes a long ways and adds a flavorful dimension to the bland. The addition of aromatics also helps out, but you don’t have to be too fussy. I just toss some onion, a stalk of celery, bay leaf, etc., right in the boiling water creating a simple stock as the quinoa cooks. You can also simply use veggie stock as the cooking liquid.
Enter the corn
For even more texture, I mixed the quinoa with some fresh corn kernels I saved from the night before. What a nice combo!
A versatile ingredient
Quinoa cooks quickly, and looks sort of like sprouted seeds when ready. It has nice texture, and can be used as is as a side dish, breakfast porridge, base for a stir-fry, stuffing, filling, or addition to any number of soups, stew, salads, and casseroles. It’s easily digestible. A 100 gram serving is about 120 calories, 4 grams of protein, 3 grams of fiber, mostly insoluble. It’s also a good source of manganese, phosphorus, copper, folate, iron, magnesium, and zinc. Quinoa also has one of the highest antioxidant contents of most grains, and may help to reduce blood sugar levels. That’s a lot of work for a little seed.
Summer rolls
We’re in the middle of a heat wave here, and it’s been dry, so I wanted to make something that I could serve for dinner chilled with no fussing at the hottest end of the day. Here, it is used as a filling for a summer roll, along with fresh garden vegetables, and it was perfect on a steamy evening. It was a tasty addition, and even the husband liked it. Served with a sesame dipping sauce, below, it can grace a buffet table, or keep everyone happy at lunch or snack time.
Play with your food
I used a brown rice wrapper for the rolls. If you’ve not used these before, there is a learning curve, but it’s fun to play with and I don’t worry much about making every roll uniform and perfect, that would take the fun out of it! The point is to keep it all together until it makes its way to the mouth, and a little firming up in the refrigerator helps this out considerably. These are best if made in the morning to set and mingle and enjoy later in the day, or the next day. In a pinch, if you can’t find the wrappers, this is delightful if you just scoop some on a beautiful little gem lettuce leaf!
Have I converted you? Come on give it a try!
Summer Rolls with Quinoa and Garden Vegetables
For the quinoa:
- 1 cup red or mixed quinoa
- 1 small onion, greens and all, halved
- 1 celery stalk
- 1 garlic clove, crushed
- 1 bay leaf
- 1 star anise
- 1 knob of ginger, sliced into coins
- 1 ½ cups water
- 2 tbsp. chopped parsley
- 1 cup corn kernels
For the rolls:
- 10 brown rice wrappers
- Slices of carrot, cumber, green beans, etc.
- Parsley leaves or other fresh herbs
For the dipping sauce:
- 2 scallions, thin slice, whites and greens
- 1 tsp. ginger grated on microplane
- 1 tsp. toasted sesame oil
- 2 tsp. liquid coconut aminos or Worcester sauce
- 2 tsp. reduced sodium tamari or soy sauce
- 1 tsp. maple syrup or honey
- Zest of two limes
- 2 tbsp. fresh lime juice
- A little water if needed
Measure the quinoa into a mesh sieve and rinse really well under running water, agitating with your fingers to make sure all the coating is removed. Drain well, and place in a sauce pot over high heat. Toast the seeds for just a few minutes, until fragrant, and toss in the onion, celery, garlic, ginger, bay, anise, and water. Bring to a boil, cover, reduce to a simmer and cook about 15 minutes, or according to package directions. When done, fish out the aromatics, add the parsley and corn, and you are ready to use this as a side or to stuff your summer rolls.
Have the quinoa ready and all the veggies prepped.
Fill a pie plate or shallow bowl with warm water. Place a sheet in the water for about two seconds, turn it over, just a few seconds on the second side, it will still feel a bit stiff but will soften. Place on the counter and add a few herbs, followed by some veggie strips. Here I used carrot and cucumber I prepped with a peeler.
Place a quarter cup of the quinoa mixture on top of the veggies, and begin to roll up. Once the veggies are covered, fold in the two sides, and finish rolling, making sure the end is sealed. Place on a parchment lined try, and continue with the next roll. When done, place them in the refrigerator to firm up and make the sauce.
The sauce is simple, just whisk everything together.
Put on some lively music and enjoy!
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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The heat wave we’ve experienced this month has been exacerbated by the poor air quality and haze from the devastating wildfires in Canada. While this sparked some remarkable, red sun and moon rises and sunsets, it also made mountain ranges disappear and breathing difficult for so many. We all need rain just about now. We also had our annual Perseids meteor shower and a lovely early morning viewing of the conjunction of Venus and Jupiter.
We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture – imagine this – where our kids ask for healthy options instead of resisting them. ~ Michelle Obama
Thank you, Dorothy, for the interesting idea!
Joanna
Thanks to you Joanna! It’s worth the messing around.
Okay, Dorothy. I might give quinoa another chance. 😜
Give it a go, I think you’ll be happy!
If not, there’s always rice. ☺️
True. 🌟✨💫
i enjoy quinoa in many forms and this one sounds delicious also!
Thanks Suz! It was fun to make and eat!
Wow, you transformed plain quinoa into a masterpiece filled with healthy goodness!
Thank you Mary! It was quite a transformation, and lots of fun too.
Fantastic post, this sounds delicious!
Thank you Teresa! It was really tasty, and my granddaughter adored it!
Great tips for making Quinoa!
Thanks Elaine! It’s definitely on my like list now.
Thank you! It’s a versatile grain, even when hidden.
I am a longtime ‘eater’ of Quinoa and prepare it the same as you do. If you don’t wash that bitter coating off, it has an awful off taste. The rice paper rolls sound just the ticket for an easy Summer meal.
Thanks Dorothy :))
Thanks Mary! I find if you serve up just about anything in a roll with a good dipping sauce, all are happy! Maybe it’s because we get to eat with our fingers.
I’m sure your recipe is fabulous, but I gave up on quinoa a long time ago! It’s a healthy grain, but there are others I enjoy more.
There are so many, aren’t there! And all with lovely texture.
OK. You peeked my interest, Dorothy. I’ll try quinoa again.
It’s always worth a try, even if you have to hide it!
Great tips – thank you!
Hope you enjoy it!
I always say I don’t like quinoa so I must definitely give this a try. It sounds delicious!
Fingers crossed!
Quinoa, Dorothy, is often to be found on my dinner plate – a bit of a staple around here! I love the way you’ve served it. I’ll give it a go.
So glad you enjoy it! Some folks are really not into it!
Just to say thanks and to let you know – the quinoa tasted fabulous! Usually, I let the meal ‘sauce’ flavour the quinoa. However, tonight I was inspired to add the aromatics you suggested and what an incredible difference. Keith went out of his way to say thanks for a fabulous dinner. I’m passing that compliment on to you…
Oh, I am so pleased Carolyn! Quinoa usually needs a little help for most folks’ taste, and the aromatics really do make a difference.
I love this! Quinoa is a bit of an acquired taste, but the rinsing and roasting really does help. Your summer rolls sound and look great! But where in the world do you find things like brown rice wrappers? My grocery stores should be ashamed of themselves for not carrying things like this, or the whole wheat phyllo dough that you also find.
Both I find at our local co-op; the phyllo in the freezer section. Try Whole Foods or Trader Joe’s?
I’m just gonna have to take your word on this one, D. 😊
I hear you sis!
So many good recipes!!
Thank you! This was fun!
I shared this with a friend who is always looking for ways to improve quinoa.
Thanks Dorothy- you are so resouceful when it comes to food.
Thank you Amanda! Now, if I could just figure out how to like beets!
That is more of a challenge for you than quinoa, I think. Are you sure that you don’t like them pickled?
Nope, tried it many times! I will eat them if I’m at someone’s house and they serve it to me, and I don’t mind the golden or Chioggia candy striped beets, but there’s just something about the taste of the dark red ones that I do not like at all, and I wish I did because they are so nutritious and abundant! Maybe I just had too many when I was a kid.
I am one of those who liked quinoa the first time I tasted it. Don’t eat it much because of the carbs, but your recipe looks delicious.
Thanks Laurie! You are definitely in the minority if you loved it right from the start!
It didn’t taste bitter at all, and I have a keen sense of bitter that stops from liking vegetables such as broccoli.
Oh no! One of my favorites!
What a creative and delightful summer meal!
Thank you Jenna! Always looking for something different.
What a creative way to use quinoa!
Thanks Jan! There’s a lot of quinoa haters out there!
You may have given quinoa another chance here in this household. Thanks!
This looks delicious!
Let me know if you are a convert!
I will! 😊
Summer rolls are something I’ve yet to commit to. Brown rice wrappers would probably be difficult to find in the local grocery but they could be substituted. Quinoa salad is a common menu item w/ cucumber, onion, peppers, celery & a balsamic vinegar & oil dressing. Rinsing the grain & cooking in broth helps.
That salad sounds lovely, especially since all the ingredients are in season locally and perfect!
The pickled tinned variety here does not have any earthy back flavour – more vinegary I’d suggest. It will be hard for you to change your mind about beets, given what you have said.
I keep trying!
Can’t say I’m a huge quinoa fan, however, with all the wonderful flavors you’ve added here, no doubt you’ve managed to make me want to give it a try soon! 🙂
Because it is tiny, it can also be hidden Ronit…
My favorite part of this post, “Play with your food.” I love that. Okay, if I were being honest, I would admit the whole idea of quinoa scares me to death. But you make it seem so user friendly! Those summer rolls look fabulous, maybe I’ll put on my big girl panties and give it a try! It’s hot here too. I’ve missed you dearly. Hugs, C
Thank you! It’s only a little seed, nothing too scary!
Miss you too, but oh what a summer!
A handy healthy recipe. I remember Quinoa being a conscious food find for hippies. Thanks for sharing.
Well, they weren’t as successful at popularizing it as other things!
Thanks for the wonderful recipes Dorothy… for years I have tried unsuccessfully to come to grips with guinoa despite its health benefits but after reading your recipe I will give it another go… ♥
You have to hide it in flavor!!!!
I’ve had a bag of quinoa that ended up with the forlorn fate. In fact it may still be somewhere in my pantry now that I think of it. It was very fashionable some years back, but that seems to have worn off. But it may also be because I don’t have any vegans in my friends and family anymore. Perhaps I’ll have to give it another try, using your advice for rinsing and toasting.
It’s always worth a second look, isn’t it? You never know, your taste buds may change. I keep hoping I’ll like beets!
Beets are best when served at room temperature with blue cheese, have you ever tried them that way?
Yes, and pickled, and roasted, and on a boat and with a goat. I would not eat them here or there, I would not eat them anywhere…
I’ve saved this recipe to try at some point. It sounds so healthy!! (Tasty, too.)
Thanks Liz! Hope you enjoy this.
You’re welcome, Dorothy!
Wonderful Post Thanks
Thanks for stopping by! Are you a quinoa fan or foe?