Roll up for this low-cal, low-fat and gluten-free lunch!

Ingredients:

• 110g (3/4 cup) cooked quinoa (see tip)
• 1 teaspoon salt-reduced gluten-free tamari, plus extra, to serve
• 6 round 20cm rice paper wrappers
• 95g can smoked boneless and skinless salmon, drained, flaked
• 100g snow peas, trimmed, shredded
• 1/2 red capsicum, deseeded, thinly sliced
• 1 carrot, peeled, cut into long thin matchsticks
• 12 mint leaves

Directions:

1. Step 1

   Place the quinoa in a bowl with the tamari and toss to combine.

2. Step 2

   Soak a rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with one-sixth of the salmon, snow pea, capsicum, carrot and 2 of the mint leaves.

3. Step 3

   Roll up to enclose the filling. Place the roll under a slightly damp cloth (to prevent drying out). Continue with remaining rice paper and fillings, placing rolls under damp cloth.

4. Step 4

   Serve with extra tamari, if desired.