Tri-coloured Quinoa Rice Paper Rolls

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Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed
200 ml Water
1 tsp Gluten free tamari plus extra to serve
10 Rice paper sheets
200 g Leftover roasted chicken breast, thinly sliced
1 Sweet pepper, deseeded and thinly sliced
1 Fresh red chilli, thinly sliced diagonally
Fresh parsley, cilantro or mint leaves

Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

Tri-coloured Quinoa Rice Paper Rolls

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