These healthy and colourful rolls may look exotic, but they are easy to make. This trendy twist is filled with protein-packed quinoa and colourful vegetables, making it a great food to eat at work or home.
Ingredients
- 1 cup black quinoa, rinsed and drained
- 2 cups water
- 2 tbsp apple cider vinegar
- 4 sheets nori
- ½ small fresh beetroot, peeled and cut into matchsticks
- ¼ capsicum, peeled and cut into matchsticks
- ¼ carrot, peeled and cut into matchsticks
- handful of pea sprouts
Avocado cream
- 2 avocados, peeled and chopped
- 3 tsp apple cider vinegar
- ¾ tsp salt
Method
- Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.
- Place a sheet of nori shiny side down on sushi mat or bench.
- Spread quinoa over nori leaving 2cm at short end.
- Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
- Roll up firmly towards the end with 2cm gap. Cut in half.
- Repeat with remaining nori sheets and ingredients.
- Serve with soy sauce. Makes 8 (2 per serve).
Avocado cream
- Place all ingredients in a food processor and process until smooth and creamy.
Tips
- This recipe is a nutritious variation to white rice sushi. Quinoa has more fibre, protein and essential minerals then white rice. You can also substitute for brown or wild rice.
- It’s very important to make the rolls while the quinoa is still warm. This allows the quinoa to stick with the nori sheets.
Recipe and image kindly provided by Sanitarium.