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