• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Appetizers » Quinoa-Stuffed Phyllo Triangles

January 13, 2013

Quinoa-Stuffed Phyllo Triangles

Jump to Recipe
Curried Quinoa Triangles with Cilantro-Ginger Sauce

I made these adorable and delicious triangle-shaped spring rolls yesterday from a few fresh, frozen and dried ingredients I had sitting around in my kitchen. I used that little bag of red quinoa that’s been sitting with my other bulk ingredients for months, those little nubs of fresh ginger in my refrigerator that don’t ever seem to get used and that package of spring roll pastry I bought in Chinatown months ago that got buried under other items in my freezer drawer. The filling here was easy to make, the samosas were fun to assemble and the cilantro-ginger sauce tasted amazing rounded out with a little coconut vinegar for a unique splash of acidity.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Curried Quinoa Triangles with Cilantro-Ginger Sauce

CURRIED QUINOA TRIANGLES WITH CILANTRO-GINGER SAUCE


  • Author: olivesfordinner.com
  • Yield: 16 pieces
Print Recipe
Pin Recipe

Ingredients

for the sauce

  • 1 bunch of fresh cilantro (about 1 cup, packed)
  • 1 TB olive oil
  • 1 TB grated fresh ginger
  • 1 tsp grated garlic
  • a few pinches of salt
  • 2–3 tsp coconut vinegar

for the filling

  • 1 cup vegetable broth
  • 1 piece of fresh ginger (about the size of your thumb), chopped into four rough pieces
  • 1/2 cup quinoa (red or white)
  • 1 tsp olive oil
  • 1 large shallot, finely diced
  • 1 TB coconut oil
  • 1/2 tsp mustard seeds
  • 1 TB garlic, finely diced
  • 3 scallions, chopped
  • 1 tsp curry
  • 1/2 tsp garam masala
  • vegan spring roll pastry
  • oil, for brushing the pastry

Instructions

  1. Place the cilantro into a small food processor. Drizzle the oil over the top and process until smooth. Add in the rest of the ingredients and pulse a few times to combine. Place into the refrigerator to chill.

To make the quinoa

  1. Place the broth and ginger into a small saucepan over medium heat. While you wait for the broth to come to a small boil, place the quinoa into a fine-mesh strainer and rinse well under cold water to remove the bitter saponin coating. Then transfer the quinoa to a medium-sized skillet over medium-low heat. Toast for a few minutes. By now, your broth should be at a low boil. Scrape the quinoa into the broth, stir and cover it with a tight lid. Reduce the heat to low and allow to simmer for 15-20 minutes.
  2. Wipe the skillet with a damp towel to remove any quinoa kernels. Add in the teaspoon of oil and add in the shallots. Gently allow it to caramelize over medium-low heat while your quinoa is cooking. Once a nice and deep golden color is achieved (after about 12 minutes), transfer the shallots to a small bowl and set aside.
  3. Now return the skillet to the stovetop and melt the coconut oil over medium heat. Add in the mustard seeds, Once they start to sputter, reduce the heat to low. Add the caramelized shallots, garlic and scallions to the skillets. Stir to combine.
  4. By now, your quinoa should be ready. All of the broth should be absorbed and the quinoa should be light and fluffy. Transfer the quinoa to the skillet and stir to combine. Add in the curry and garam masala and allow to simmer over low heat for a few minutes. Remove from the heat and allow to cool.

To make your spring rolls

  1. Cut 24 sheets of spring roll pastry into either 2X6 or 3X6 strips. You’ll use two layers of sheets for each samosa. Spoon a heaping tablespoon of the filling onto one end of the strip. Lift the bottom-right corner and bring it over the top of the filling, then lift the straight edge over the top and repeat to create a triangle shape. Tuck in the remaining end into the folded triangle. Repeat the process until you have made 16 pieces.
  2. Preheat your oven to 425. Lightly grease a baking sheet with a little oil. Place the samosas onto the sheet and brush with a little more oil. Bake for 10 minutes on one side. Flip the pieces and bake for 4-5 minutes more, or until golden brown.
  3. Serve immediately with the cilantro-ginger sauce. Store any leftovers in the freezer.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Curried Quinoa Triangles with Cilantro-Ginger Sauce

You may also like:

Chickpea Fries with Yogurt-Tahini Sauce
Buffalo Tots
Seaweed-Tofu Beignets with Jalapeño and Shikuwasa Jam Paste
Beer-Battered Cauliflower

Filed Under: Appetizers, Small Bites Tagged With: quinoa

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. LittleMonsterx14 says

    January 13, 2013 at 3:54 pm

    mmm wow always make the best things! all of my favorite foods and flavors, this looks delicious! you need to open a gourmet vegetarian restaurant!!

    Reply
  2. Jerilyn says

    January 13, 2013 at 9:45 pm

    These sound amazing! Perfect appetizers. And the cilantro sauce… mmm 🙂 A must make!

    Reply
  3. Jennifer says

    January 14, 2013 at 2:10 pm

    These look and sound AMAZING!!!!

    Reply
  4. Caitlin says

    January 14, 2013 at 3:02 pm

    oh my! these look superb! i think i may just make the filling tonight for dinner!

    Reply
  5. Angry Asian says

    January 14, 2013 at 3:58 pm

    seriously, this couldn't have come at a better time for me. i have an HS friend visiting this weekend and she's gone vegetarian for the month. it's not like we eat meat often at home but all of a sudden i'm drawing blanks on what to cook up for her. this is PERFECT to make this week to freeze and then thaw when we're ready to eat.

    Reply
    • erinwyso says

      January 14, 2013 at 5:00 pm

      Yay! I hope you enjoy them Lan!

      Reply
  6. Yvonne says

    January 14, 2013 at 8:34 pm

    Coconut vinegar is not available where I live – could I substitute an equal amount of coconut water with some lemon juice? Or would rice vinegar be a better choice?

    Reply
    • erinwyso says

      January 14, 2013 at 8:45 pm

      Yvonne: some plain lemon juice with a touch of apple cider vinegar (if you have it) should do the trick here!

      Reply
  7. Richa says

    January 15, 2013 at 2:21 am

    gorgeous pictures and delicious food.. want!

    Reply
  8. Leila A. Fortier says

    February 12, 2013 at 5:18 am

    It has been more than a few weeks since trying one of your recipes…I got busy and distracted. But trying this recipe reminded me of all the reasons I bookmarked your site. Absolutely delicious! I will double the batch next time. Just one thing: Do you have any suggestions for working with spring rolls? That was my only challenge. I ruined the first few…and even after I got the hang of it better, they did not look as pretty as yours. I find them tricky to work with.

    Reply
    • erinwyso says

      February 12, 2013 at 11:28 am

      Thanks Leila, glad you enjoyed! I'm not sure of any special tricks or methods I used for the folding — I just followed the steps in the embedded video above. I would just say everytime you fold, bend it a bit to ensure each fold makes a clean straight line, if that makes sense.

      Reply
    • Leila A. Fortier says

      February 12, 2013 at 5:05 pm

      Oh, strange! I was wondering what that big blank spot on this page was! It must be the video. For some reason, I cannot see it. Hmmm…

      Reply
    • erinwyso says

      February 13, 2013 at 12:04 am

      Blogspot doesn't seem to render content consistently across all platforms, which is kind of annoying! But here's a link to the YouTube video on how to fold samosas, although there are a ton of other ones out there as well: http://www.youtube.com/watch?v=VveZxA17hYE

      Reply
    • Leila A. Fortier says

      February 13, 2013 at 10:43 am

      Oh goodness! That was a huge help, thank you:) The pastille(?) looks a lot easier to work with than the spring roles. I am thinking that egg role wraps might work better? The spring roles are so gelatinous and sticky. Still, this was a good tutorial.

      Reply
    • erinwyso says

      February 13, 2013 at 11:29 am

      Yes, the egg roll wraps that are more pastry-like (the ones you can fry), should be used here, instead of the the clear, papery ones used for fresh spring rolls. (I find those to be really hard to work with!)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Brian Patton, The Sexy Vegan
Constanze Reichardt of Seitan is My Motor.
Lan Pham Wilson of the morestomach blog

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks