Grilled Asparagus and Chili-Orange Quinoa Spring Rolls

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ pound asparagus
• 1 teaspoon olive oil
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon sesame oil
• 2 teaspoons honey
• pinch red chili flakes
• 3-4 handfuls spinach, lettuce, or Asian greens
• 1 cup cooked quinoa
• 6-10 rice paper wrappers

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a grill or grill pan over medium-high heat. Trim the woody ends from the asparagus, toss the spears with the olive oil, and grill 3 to 4 minutes, turning once, until lightly charred and tender-crisp.

2. Let the asparagus cool slightly, then cut it into pieces about 2 inches (5 cm) long.

3. In a bowl, whisk the orange juice, sesame oil, honey and red chili flakes. Add the cooked quinoa and stir until evenly coated.

4. Wash and dry the spinach, lettuce or Asian greens, and tear any large leaves into bite-sized pieces.

5. Pour warm water into a shallow dish or pie plate. Dip one rice paper wrapper for 10 to 15 seconds until pliable, then lay it flat on a clean board.

6. On the lower third of the wrapper, place a small handful of greens, a spoonful of the quinoa mixture, and a few asparagus pieces.

7. Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with the remaining wrappers and filling.

8. Slice the rolls in half on the diagonal and serve right away.