A great recipe that can be served up either cold or hot. I doubled the recipe, adding 2 cans garbanzo beans, 2 cans black beans, 1 red pepper (diced), 2 bags frozen white sweet corn, juice of fresh limes, olive oil, etc. I first cooked the quinoa in vegetable broth for the liquid, let it cool, then combined it with the other ingredients. I mixed the olive oil, spices and lime juice together and tossed with the quinoa and veggies. Very quick, healthy, and tasty! I plan on making this regularly because it is so healthy.

Reviewed On: Dec. 15, 2011

These are absolutely yummy appetizers. However, I tripled the recipe because I was making it for a BBQ for about 100 people. As far as modifying the recipe, I used the sweetest white frozen corn kernels I could find. The baby spinach was frozen, thawed, & blotted dry before adding to the recipe. The next time I make these I will definitely use the extra large egg roll wrappers. They are more pliable and seal better than the tortillas, which were quite clumsy to work with and dried out before I could fold them. Also, I found the recipe just a bit bland and wanted more 'zing' for my tastebuds, so I added some chopped cilantro and also some ground Chipotle spice (to taste). Also added more Cayenne pepper, etc. until it was just right. After pan frying the egg rolls, I sliced them diagonally and set them on end for better presentation. The southwest egg rolls disappeared quickly at the BBQ. No leftovers to take home -- darn! ;)

Reviewed On: Jun. 14, 2009