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1 cup quinoa
2 cups water
3 tbsp brown rice vinegar
1 tsp maple syrup
pinch salt
1 small cucumber
handful of spinach
1 california avocado
4 sheets nori sushi wrap
Place quinoa and water in a saucepan. Bring to a boil, then reduce heat and let simmer until all water has been absorved and quinoa is fluffy. While quinoa cooks, cut avocado and cucumber into thin strips. Once quinoa has finished cooking, place it on a large plate. Mix together vinegar, maple syrup, and salt in a small bowl. Pour a bit of vinegar mixture on quinoa at a time, mixing around quinoa as you go. Lay out one nori wrap on a sushi mat. Spread quinoa on all but the last two inches on wrap. Place spinach on quinoa and top with cucumber and avocado slices. Roll up tightly, wetting the end of the nori wrap to make it stick. Repeat to make a total of 4 rolls. Use a sharp knife to cut into rolls. Store rolls in fridge. Recipe makes 4 servings of 1 roll each.
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