Italian style black quinoa and spinach summer rolls recipe

Ingredients

• ½ cup black quinoa
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons raisins, chopped
• 2 tablespoons unseasoned dried whole wheat bread crumbs
• 2 tablespoons finely grated Parmigiano-Reggiano
• 2 tablespoons dry white wine, dry vermouth, or unsweetened apple juice
• ½ teaspoon dried dillweed
• ½ teaspoon fennel seeds, crushed under a heavy pot or rolling pin
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 8 dried rice paper rounds (for summer rolls)

1. Cover the black quinoa in large saucepan with cool water by a couple of inches. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the quinoa is tender and the grains have bloomed their little halos, about 12 minutes. Drain in a fine-mesh sieve or small-holed colander set in the sink. Run under cool water to bring the quinoa back to room temperature and stop the cooking. Drain thoroughly.
2. Place the quinoa in a large bowl. Mix in everything but the rice paper rounds: the spinach, raisins, bread crumbs, cheese, wine or juice, dill, fennel seeds, salt, and pepper.
3. Fill a shallow bowl (such as a soup bowl from a standard place setting) or a small baking dish with hot tap water. Set one of the rice paper rounds in the water; soak for 10 seconds (about the time it takes to sing a standard-tempo chorus of “Happy Birthday”). Set the softened round on your work surface and place about ¼ cup of the filling in the center. Fold two “sides” of the circle over the filling, then roll it up. Place on a large baking sheet and continue making more summer rolls.