Quinoa Sushi Rolls plus 5 Other Quinoa Recipes

• Gluten free

• Produce

  • 1/2 Avocado
  • 1/2 Carrot
  • 1 pinch Chilli, ground
  • 1 Chilli, ground
  • 4 Cucumber wedge cucumber sliced lengthway into
  • 4 sheets Nori, toasted
  • 6 Snow pea sprout

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (95g can Tuna in olive oil or brine
  • 2 cups Vegetable stock, organic

• Condiments

  • 1 tbsp Mayonaise
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1 cup Tricolor quinoa grains

• Baking & Spices

  • 2 tbsp Almond sunflower and pepita mix
  • 1 Plus fillings

• Liquids

  • 1 tbsp Water

Found on wholesome-cook.com

Description

Ingredients

• 1 cup tricolor quinoa grains
• 2 cups (organic) vegetable stock
• 2 tbsp almond sunflower and pepita mix, chopped roughly
• 4 sheets toasted nori (sushi roll seaweed)
• Plus fillings of choice
• 1 (95g) can of tuna in olive oil or brine, drained
• 1 tbsp mayonaise
• pinch of ground chilli
• 2 cucumber wedges (cucumber sliced lengthways into eights)
• ¼ avocado, sliced into strips
• ground chilli, to serve
• 2 cucumber wedges (cucumber sliced lengthways into eights)
• ½ carrot, grated lengthways on a mandolin or using a potato peeler
• ¼ avocado, sliced into strips
• a few snow pea sprouts
• 2 eggs
• 1 tbsp ice cold water
• 1 tbsp Sriracha (Asian chilli sauce)
• a few snow pea sprouts

Directions

• Place quinoa into a sieve and rinse well under cold water for a minute to remove excess saponins (which are hard to digest).
• Transfer quinoa into a saucepan, add 2 cups of vegetable stock and place over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, stirring from time to time, or until tender.
• Place cooked quinoa in a bowl and allow to cool slightly.
• Add chopped almonds, sunflower seeds and pepitas and mix well.
• When cool enough to handle make the rolls.
• Mix together tuna, mayonaise and chilli. Reserve cucumber and avocado for assembly.
• Reserve all vegetables for assembly
• Heat a teaspoon of oil in a small pan over medium heat.
• Whisk together the eggs and cold water. Pour egg mixture into the pan and cook for 3 minutes. Reduce heat to low.
• Drizzle Sriracha over the omellette and cover pan with a lid. Cook for another 2 minutes or until the eggs are set.
• Remove from pan and cut into 1cm /0.5in strips.
• Place a nori sheet on a bench (or a bamboo sushi mat, if using).
• Spread quarter of the quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
• Layer your favourite toppings across the middle of the quinoa and lighting the edge closest to you, begin to tighly wrap the rolls all the way to the end.
• Trim ends with a sharp (bread) knife, then cut in half. Dip tuna rolls in some of the extra ground chilli. Serve rolls whole with a side of a soy or tamari (gluten-free) sauce or cut the halves into 3-4 sushi rounds.