These simple, protein packed zucchini, hummus & quinoa rolls are the perfect plant-based bites. Enjoy as a filling and fresh meal or share some with friends. This vegan, gluten-free recipe is easy to make and fun to eat! I encourage you to try adding seasonal produce to the rolls - channel your own culinary creativity!
Vegan I Gluten-Free
Serves: 12 - 15 rolls
2 large zucchini, sliced ¼mm thin
1 cup hummus
1 cup quinoa, cooked
½ lemon juiced
¼ tsp. salt
½ red bell pepper, sliced thin
½ yellow bell pepper, sliced thin
1 cucumber, julienned
Fresh cilantro sprigs
Fresh mint leaves
Toothpicks
To make the zucchini rolls - Use a mandolin or sharp knife to slice the zucchini longwise into thin strips, ¼mm. Make sure they are thin enough to be pliable. Set aside.
To prepare the filling - Add the hummus, quinoa, lemon juice and salt to a mixing bowl. Stir to combine. You are looking for a sticky mixture. Adjust the consistency with more hummus as needed.
To prepare the vegetables - Slice the vegetables into thin strips. Divide the prepared vegetables and herbs among bowls.
To roll - On a flat surface add a zucchini strip. Spoon the quinoa mixture along the zucchini in a thin layer. Add the vegetables and herbs 1 inch from the bottom of the roll. Fold the edge over the veggies and continue to roll until closed.
Insert a toothpick to seal closed.
Continue the process until all the zucchini strips have been used.
To serve - Garnish with extra herb sprigs. Enjoy!
To store - Keep leftovers 1-2 days in the fridge.
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