The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
A light dessert with a sophisticated flavor and a dramatic appearance. Created by Patricia and Carolyn of the Quinoa Revolution Cookbook!
A delightful, easy breakfast meal for immediate protein consumption!