Cook the quinoa in 1 cup of water and a teaspoon of coconut oil for 15 minutes, covered. Once cooked, remove from heat and set aside.
Julienne the cucumber, mango, and avocado. Grate the carrot and finely chop the green onions.
In a large bowl of warm water, soak a rice paper wrap for a few seconds. Once soft, place wrap on a cutting board.
Add a tablespoon of quinoa in a line in the middle followed by a few slices of cucumber, avocado, mango, carrot, green oninon, coriander and fresh mint. Sprinkle with roasted sesame seeds and drizzle with a bit of cashew sauce.
Fold over the filling with one side of the wrap making sure to roll tightly without ripping (it might take some practice). Make sure to fold in every side of of the wrap so no filling spills out. Once wrapped, cut the roll in half and serve with the cashew sauce!
Mix all the ingredients in a blender or food processor until smooth and creamy.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.