Roasted Shrimp Quinoa Spring Rolls

Remember when I mentioned that I was a Dexter addict? Well, I started the series premiere like a month ago and now I am officially caught up to the current season. Amazing, right? Or is it just downright ridiculous that I’d lose sleep and personal hygiene over this show?

I’m completely upset though because I just found out that the next season of Dexter (season 8) is going to be the final season. Not sure how life goes on without Dexter, M99 and plastic sheeting.

As you can tell, I get very attached to my TV shows. That’s why I keep watching Greys despite the fact that it’s falling apart.

Anyway, let’s talk about something more pleasant.

I wanted to experiment with some quinoa so I made some spring rolls and added that right in, substituting it for the traditional vermicelli noodles. Coupled with the roasted shrimp, veggies and spicy peanut sauce, I was in heaven. The quinoa provided a nice carb base to go along with everything and provided such a wonderful nutty texture. And I just kept taking roll after roll, dipping it into the sauce, and gobbling it right up. I think I managed to eat 4 or 5 of these before I was officially unable to eat anything else!

You can get the full recipe here over at the NatureBox blog!

Also, don’t forget to enter my giveaway! The winner for the Gourmet Garden cooler will be picked on Sunday, November 18th, and announced Monday.