• 1 x cup quinoa (red, white or mixed)
• Nori (seaweed) sheets
• 2 x tbsp. hummus or Dijon mustard
• 1 x Avocado sliced
• 2 x Cucumbers, thinly sliced
• ¼ Red or white cabbage, shredded
• Cos lettuce
• 2 X carrots, thinly sliced
• Pickled ginger
Rinse the quinoa under cold running water and drain. Bring 2 cups of water to the boil and stir in the quinoa, reduce the heat, cover and simmer until tender – about 15 – 20 minutes, and set aside.
In a small bowl, mix together all the dressing ingredients and stir through the quinoa.
Place a sushi mat on a chopping board (it’s ok if you don’t have a mat – do this manually with cling wrap). Top with a sheet of seaweed, shiny-side down, and spread the hummus onto the seaweed.
Dip your hands into water and spread some quinoa evenly over the nori, leaving a 1cm border along the edge furthest from you.
Arrange the vegetables in a row across the nori. Be careful not to overfill to avoid the rolls bursting.
Holding the edge of the mat with your thumb, lift it along with the filling and roll away from you. Hold the filling as you roll and gently pull the mat as you continue rolling. Once you have a neat roll, fold your hands over the mat to tighten the roll. Moisten the edge of the nori to seal.
Slide the roll of the mat and use a very sharp knife to cut it into individual pieces.
Serve with your choice of sides such as pickled ginger, tamari and wasabi.