Typically, people only eat sushi in restaurants, but it’s not hard to make at home. These quinoa veggie rolls will prove it! This easy recipe is made with quinoa for an interesting take on the usual Japanese veggie roll. A bamboo rolling mat is helpful, and if you’ve never experimented with sushi before, these veggie rolls with quinoa may take some practice. Once you’ve done it the first time, the next time will be much easier. Feel free to use any veggies you like, including cucumbers or sprouts. You can try using different grains as well.
Yields: 4 servings | Serving Size: 6 pieces|Calories: 146| Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 10 mg | Sodium: 19 mg | Carbohydrates: 18 g | Dietary Fiber: 4 g | Sugars: 1 g | Protein: 4 g | SmartPoints: 4
- 1 1/2 cups cooked and cooled quinoa
- 2 tablespoons rice vinegar
- 1/2 cup grated carrots
- 1/2 avocado, thinly sliced
- 1/2 cup baby spinach or lettuce
- Nori wrappers or other sushi wrappers
- Lite Soy Sauce or Tamari, for dipping
Combine the quinoa with the vinegar and mix well. Lay the sushi wrappers on a bamboo rolling mat (you can use parchment paper if you don’t have a rolling mat.)
Spread the quinoa on the wrapper in an even, thin layer. You’ll probably have enough quinoa to do several sheets; do not overfill! Leave an inch or so of the wrapper empty.Lay the spinach or lettuce on the bottom of the quinoa in a line across. Top with the carrots and avocado, but don’t overfill or you’ll have trouble rolling.
Carefully lift the edge of the nori wrap that has the ingredients on it and roll it as tightly as you can. Once you get to the end, moisten the wrap with a bit of water and seal.
Grab a sharp knife and cut the wrap into bite sized pieces. Repeat until you are out of ingredients. If you don’t like seaweed, you can carefully remove it from the bite sized pieces. Serve with soy sauce for dipping.
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