Spring Roll Salad with Quinoa, Mint and Basil

I love the fresh taste of Spring Rolls–not the fried ones, but the ones wrapped in rice paper wrappers.  But I’ll admit, they’re quite a lot of work to make, so I don’t make them often. However, the flavors of the Spicy Peanut Sauce reminded me of the Peanut Sauce you dip the Spring Rolls in, so I decided to combine the ingredients of the Spring Rolls into a salad and thinned down the Peanut Sauce with a little water to use as a dressing. Yum! Yum! Yum! I’ll be making this again!

The main ingredients are:

  • fresh basil leaves, finely sliced
  • fresh mint leaves, finely sliced
  • grated carrot
  • cooked quinoa–instead of rice noodles in the Spring Rolls
  • lettuce leaves
  • medium cooked shrimp, cleaned and deveined (I didn’t put these in the salad, though they would be great in it, and would make it more of a “main dish”)


Just before serving, drizzle the thinned Peanut Sauce over all of the ingredients and toss to mix. Again, I’m not giving amounts of each ingredient because it’s so flexible. I do want to say, however, that the fresh basil and mint are crucial when making this. Somehow dried basil and mint just don’t cut it here!


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