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.
1lb asparagus spears
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.
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.