Quinoa Sushi Rolls

INGREDIENTS

• Cup Quinoa (any colour or mixed)

• 3 Cups Water

• 1 Avocado

• 1 Red pepper, thinly sliced

• 1/2 Red Cabbage, sliced

• 2 Carrots, thinly sliced

• Hummus

• Dijon Mustard

• Nori (Seaweed) Sheets

FOR THE DRESSING

• 1 Tablespoon Tahini

• 1 Tablespoon Apple Cider Vinegar

• 1 Teaspoon Maple Syrup

• Juice of 1/4 Lemon

TO SERVE

• Tamari

• Pickled Ginger

• Wasabi

INSTRUCTIONS

1. Cook one cup of quinoa

2. Once the quinoa is cooked, set aside and let it cool down for a few minutes. Mix all the ingredients for the dressing in a small mixing bowl and then stir through the quinoa.

3. Place your sushi mat on cutting board (it is okay if you don’t have a mat - do it manually) Top with a sheet of seaweed (shiny side down) Now spread with hummus or Dijon Mustard or both onto the seaweed sheet.

4. Dip your hand in a small of water and spread some quinoa evenly over the seaweed, leaving a small border along the edge furtherest away from you.

5. Arrange the vegetables all along the sheet in a thin line. Using your mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Make sure everything is tightly bonded. Once you have a neat roll, fold your hands over the mat to tighten the roll. Moisten the edge of the Nori with water to seal.

6. Slide the roll off the mat and use a very sharp knife to cut it into individual pieces.

7. Serve sushi alongside pickled ginger and tamari sauce.

SERVES 4