- Yield: 4 Servings
- Total Time: 35 Minutes
- ½ cup black quinoa
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons raisins, chopped
- 2 tablespoons unseasoned dried whole wheat bread crumbs
- 2 tablespoons finely grated Parmigiano-Reggiano
- 2 tablespoons dry white wine, dry vermouth, or unsweetened apple juice
- ½ teaspoon dried dillweed
- ½ teaspoon fennel seeds, crushed under a heavy pot or rolling pin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 dried rice paper rounds (for summer rolls)
How to Make It
- Cover the black quinoa in large saucepan with cool water by a couple of inches. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the quinoa is tender and the grains have bloomed their little halos, about 12 minutes. Drain in a fine-mesh sieve or small-holed colander set in the sink. Run under cool water to bring the quinoa back to room temperature and stop the cooking. Drain thoroughly.
- Place the quinoa in a large bowl. Mix in everything but the rice paper rounds: the spinach, raisins, bread crumbs, cheese, wine or juice, dill, fennel seeds, salt, and pepper.
- Fill a shallow bowl (such as a soup bowl from a standard place setting) or a small baking dish with hot tap water. Set one of the rice paper rounds in the water; soak for 10 seconds (about the time it takes to sing a standard-tempo chorus of “Happy Birthday”). Set the softened round on your work surface and place about ¼ cup of the filling in the center. Fold two “sides” of the circle over the filling, then roll it up. Place on a large baking sheet and continue making more summer rolls.