Quinoa Maki Rolls
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Recipe type: Main Meals
 
A brilliant alternative to ordinary rice or sushi rolls. Quinoa is a fantastic superfood, full of fibre, minerals and protein and it is also gluten free. Sea vegetables are the plant world’s premier source of iodine so the nori sheets offer plenty of essential nutrients including iron, which plays a crucial part in building and maintaining muscle tone. These rolls can be made with or without a nori mat so don’t panic if you don’t have one to hand!
Ingredients
Makes 12
  • 75g quinoa
  • 2 teaspoons cider vinegar
  • 4 nori sheets
  • 1 avocado, de-seeded, skinned and finely sliced.
  • Juice of half a lime, squeezed over the avocado
  • 1 red pepper, finely sliced
  • Thumb-sized piece fresh ginger, peeled and finely chopped
  • 2 inch piece cucumber, cut into thin batons
  • 1 small carrot, peeled and cut into thin batons
  • 1 tsp. wasabi paste
Instructions
  1. Rinse then Cook the quinoa in 2 parts boiling water for 8-10 minutes, until softened but still with a little bite.
  2. Drain and stir in the vinegar.
  3. Set aside to cool whilst you prepare the remaining ingredients.
  4. When the quinoa is completely cool, lay a sheet of nori onto a rolling mat or chopping board with the longest edge facing you.
  5. Spoon a quarter of the quinoa onto the sheet and spread out, leaving a 1cm gap along the longest edges.
  6. Lay out a few pieces of each vegetable and the ginger in a line across the centre of the nori sheet and spoon over ¼ of a teaspoon of the wasabi paste.
  7. Working away from yourself, roll the sheet up tightly to form a sausage shape.wetting the final edge with water so that the nori stickes to itself and seals the roll Cut into 6 equal rolls and repeat.
  8. Serve immediately.
Recipe by EPJHealth at https://www.epjhealth.com/754/