Saffron Quinoa Rice Wraps with Divine Tahini Dip

Okay. So I'll break this down for you:

amazing.

amazing.

amazing.

Dear Bri,

If you weren't in love with Jak, and if I weren't straight - then I'd ask you to Marry Me. Instead, I guess that we will just have to be best of friends and feed one another over the years to come.

Love,

Cailin

ps: Maybe Brian will Marry Me? I hear that he's a pretty good chef, and he did a hell of a job assembling the rice wraps. Plus, the whole beard thing is more my type. Put in a good word? Thanks.

All joking aside, these were so freaking fantastic that I actually had a dream about them later that night. This is how the wraps were made up:

Rice Wrapper, lined with....

• Quinoa
• Fresh Mint, Cilantro + Basil
• Finely sliced cabbage
• Sprouts

The key though was the delightful, perfectly seasoned, fluffy quinoa. Bri cooked the quinoa with a pinch of saffron, a touch of turmeric and some fresh garlic. So so so so outstanding.

Oh yeah, and the icing on the cake: TAHINI DIP. Out-of-this-stratosphere-tahini-dip!!!! Again - difficult to put into exact measurements because Bri doesn't measure, but play around with it.

• Tahini
• Fresh Peanut Butter {just a spoonful}
• Sesame Oil + EVOO {a little splash of each}
• Lemon Juice {from a whole lemon}
• Sea Salt
• Agave Nectar
• Cayenne
• Ginger + Garlic {fresh}
• Apple Cider Vinegar

Put a a food processor and blend blend blend. If you want it thinner, for a salad dressing, just add a little bit of H2O.

Brian, a skilled rice wrapper...rolling away.

Divine.