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Zucchini Roll Ups with Quinoa Hummus

These zucchini roll-ups are my favorite raw plant-based meal to make especially in summer! They're so colorful, refreshing, packed with flavors and nutrients, and yet require very little cooking and no heat!

Zucchini has been having a moment for the past few years, from "zoodles", to zucchini lasagna, to zucchini fritters, to even using zucchini in sweet bakes like brownies, the world is realizing the amazing potential this wonderful squash has. I myself am a huge fan and these pretty and fresh zucchini rolls are my latest obsession!

All ingredients used in this recipe are kept raw except for the quinoa, which we cannot digest unless cooked. When I posted this recipe on my IG many were asking the same question - can you eat raw zucchini? The answer is of course yes! Raw zucchinis are not only just edible they're absolutely delicious, think cucumber but less watery. Not to mention keeping everything raw makes them extra fresh and saves you lots of time and sweat ;)

This recipe is also highly adaptable. You can choose whatever flavor of hummus you like, plain, roasted pepper, garlic, even jalapeno - you can't go wrong with any of them. And whatever vegetables you have in your fridge can be used as fillings, carrots, peppers, lettuce, avocado, purple cabbage - basically anything that can be easily julienned. And finally, herbs, I used fresh mint and parsley here and I highly recommend you keep them both! You can skip them if you don't have these but they really do add a wonderful aroma to the rolls that would be missed.

See the video below for a visual guide on how to make these roll-ups and if you have any additional questions come find me on Instagram and Tiktok.


INGREDIENTS:

1 large zucchini

3/4 cup cooked quinoa

1/2 cup hummus

1 cup rainbow baby carrots,  or use 1- 2 regular carrot

1 avocado

Handful of fresh mint leaves and parsley leaves


TO MAKE:

- Slice the zucchini lengthwise into 0.3 inch thick slices, you can use a peeler or a mandoline;

- Dab the slices with a kitchen towel to remove any liquid on the surface;

- Cut the carrots into thin strips, make sure the length is about the same as the width of your zucchini slices;

- Peel and slice the avocado;

- In a mixing bowl, stir together the cooked quinoa and hummus till well combined;

- Start assembling the rolls, press down a layer of quinoa hummus mixture first, spread evenly;

- Add carrots, avocado, and herbs to one end of the zucchini slice, pick up the end with your fingers and roll tightly forward until the other end;

- Repeat till all ingredients are used;

- Serve immediately, enjoy!


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