Rainbow nori rolls

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    • Preparation time: 20
    • Cooking time: 15
    • Serves: 4

    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. 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. Place a sheet of nori shiny side down on sushi mat or bench.
    3. Spread quinoa over nori leaving 2cm at short end.
    4. Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
    5. Roll up firmly towards the end with 2cm gap. Cut in half.
    6. Repeat with remaining nori sheets and ingredients.
    7. Serve with soy sauce. Makes 8 (2 per serve).
    Avocado cream
    1. Place all ingredients in a food processor and process until smooth and creamy.

    Nutrition Information

    PER SERVE: Energy (kJ) 1183; Cal 282; Protein (g) 8.9; Fat (g) 13.8; Saturated fat (g) 2.8; Carbohydrate (g) 27.2; Sugars (g) 3.6; Sodium (mg) 331; Potassium (mg) 633; Calcium (mg) 42; Iron (mg) 3.0.

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