Gluten-free Tabbouleh Salad

2 cups of cooked quinoa

1/4 cup finely diced shallots

1 yellow pepper

3 cucumbers

12 cherry tomatoes

1/4 cup extra virgin olive oil

juice of 1 lemon

Sea Salt

Freshly cracked black pepper

Vegan Vietnamese Spring Rolls

Rice paper

Vermicelli noodles

Napa cabbage

Cilantro

Mini sweet bell peppers

Cucumbers

Carrots

Soak to the rice paper in warm water and place on a cutting board.  Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots.  Fold ends and then roll.  

Serve with gluten-free peanut sauce or chilli sauce.