Gingered Turkey Egg Rolls

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1 tsp. toasted sesame oil
1 medium onion, minced
3 ribs celery, minced
3 cloves garlic, minced or pressed
1/4 tsp. salt
1 Tbsp. ginger juice
1 cup NorQuin cooked quinoa
1 cup minced turkey
2 tbsp. Natural soy sauce or tamari
12 egg roll skins
Peanut oil for shallow pan-frying
Hot Chinese mustard for dipping

 

Heat a large skillet or wok. Add the oil and sauté the onion, celery, garlic, and salt. Cover and continue to cook for 10 minutes.

Stir ginger juice, quinoa, turkey, and soy sauce into vegetable.

Divide the mixture evenly among the egg roll skins. Roll the skins into packets and fry in oil until crisp on all sides. Drain on paper towels or a rack. Serve with mustard.

Variations:

- serve the filling as a sauce on rice or pasta

- omit turkey and use the filling as a stuffing for turkey or other poultry

From: Quinoa The Supergrain by Rebecca Wood

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