Introduction: Superfood Eggroll, Gluten-free
My instructable will show you how to make a healthy, vegetarian, gluten-free, eggroll with a desert and drink, using ten different "Superfoods" . If you do not want to use eggs you can use a healthy tortilla but it may no longer be gluten-free, depending on which variety you use.
Quinoa- I used a package mix that had black beans and spices already mixed in. (from Walmart)
Spices of your choice
The first step will be to sanitize your work area. I use a mix of 1 TSP of regular bleach to 1 gallon of water. Cleanliness is very important for food safety.
Next cook the quinoa. The package I have calls for 1.5 cups of water. Bring it to a boil, add the quinoa, bring it back to a boil, cover, and cook on low for 10 to 14 minutes. When it is almost done I will add a few pieces of broccoli to the covered pan so it will steam cook while I am working on the rest of the meal.
The salsa will have diced tomato, onion, cilantro and lime juice. You can add spices like salt, pepper, and jalapeno as you like it.
For you desert you will need to add 1/2 cup of plain yogurt, 8-10 blueberries, 5-6 slices of kiwi, and 1 tsp of toasted almonds.
Next I will make the egg wrapper. It is kind of like making a crepe. Beat the egg,and heat up your pan or griddle.
Lightly coat the surface with olive oil, and carefully pour the egg to make a large flat shape. After about 1 minute flip it over and cook it lightly on the other side. Remove and put it on your serving plate.
Start up the teapot and get your tea ready.
Carefully spoon on the quinoa, bean, and broccoli mixture in a line along the bottom of the egg wrapper. Carefully start to roll it up and leave the seam on the bottom. I'm hungry. Let's eat.
Some important points:
Spice it up how you like it
Try to use local ingredients that are fresh
The amounts used it the recipe can vary depending on your taste and ingredients that are available
Add some salmon for something different
Do some research on other Superfoods that you may have in your area
Participated in the
Food Science Challenge