Quinoa Sushi

INGREDIENTS:

1 packet of quinoa

¼ a cucumber, cut into julienne

1 Large carrot, cut into julienne

1 avocado, sliced into slithers

Handful of alfalfa sprouts

8 sheets seaweed (Nori)

METHOD:

Prepare the packet of quinoa as per cooking instructions on the back, once cooked, place in a clean bowl and put aside to cool

Take a single sheet of sushi and place it shiny side down on a bamboo mat

Scoop about 3 tbsps. of cooked cooled quinoa onto the seaweed (leaving about an inch of room around the sheet)

Arrange the cut vegies neatly on top of the quinoa and wet the top and bottom of the seaweed with some clean water

Using the bamboo mat, carefully roll the seaweed, making sure none of the ingredients fall out

Place the rolls of sushi on a plate and put in the fridge to soften on a bit

Remove rolls from fridge, use a large clean wet knife, and cut into bit sized pieces to serve

By Holly Armstrong.