Rainbow nori rolls© For a healthy twist on traditional sushi nori rolls, try these rainbow quinoa rolls for a lunch idea that’s lower GI. This recipe is packed with nutrient-rich, colourful veggies and heart-healthy fats from avocado! Main Print this recipe Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 20 Minutes PrepTo cook: 15 Minutes CookDifficulty: Medium Nutrition per servingEnergy: 1183kJProtein: 8.9gFat (total): 13.8g- Saturated Fat: 2.8gCarbohydrate (total): 27.2g- Sugars: 3.6gFibre: 6.4gSodium: 331mg Ingredients 1 cup black quinoa, rinsed and drained 2 cups water 2 tablespoons 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 teaspoons apple cider vinegar ¾ teaspoon salt Method 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. Place a sheet of nori shiny side down on sushi mat or bench. Spread quinoa over nori leaving 2cm at short end. Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa. Roll up firmly towards the end with 2cm gap. Cut in half. Repeat with remaining nori sheets and ingredients. Serve with soy sauce. Makes 8 (2 per serve). Avocado cream: Place all ingredients in a food processor and process until smooth and creamy.
