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Rainbow nori rolls

Serves: 4
Prep: 20
Cook: 15

    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 that make a great food to eat and work or away from the 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

    1. Step 1

      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.

    2. Step 2

      Place a sheet of nori shiny side down on sushi mat or bench.

    3. Step 3

      Spread quinoa over nori leaving 2cm at short end.

    4. Step 4

      Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.

    5. Step 5

      Roll up firmly towards the end with 2cm gap. Cut in half.

    6. Step 6

      Repeat with remaining nori sheets and ingredients.

    7. Step 7

      Serve with soy sauce. Makes 8 (2 per serve).

    Tips

    • This recipe is a nutritious variation to white rice sushi. Quinoa has more fibre, protein and essential minerals then white 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.

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