Enchanted Forest Rolls with Spirulina Quinoa

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 tsp sea salt
• 1 tbsp olive oil
• 1/4 cup spirulina powder
• 1 avocado, sliced
• 1 large cucumber, thinly sliced
• 2 carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 nori sheets
• 1/2 cup sushi rice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt

Instructions

1. a. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is cooked through and fluffy. Set aside to cool. b. Once the quinoa has cooled, mix in spirulina powder until fully incorporated. c. In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Set aside. d. Cook sushi rice according to package instructions, then mix with the vinegar mixture. Allow to cool. e. Place nori sheets on a bamboo mat or clean surface. Spread a thin layer of sushi rice evenly over the nori, leaving a 1 inch border at the top edge. f. Starting from the bottom edge, gently roll the nori into a tight cylinder, using the bamboo mat or your hands to help shape. Wet the top edge with water to seal the roll. Repeat for all rolls. g. Using a sharp knife, slice each roll into 8 equal pieces.

Chef’s Insight

The spirulina-infused quinoa adds a vibrant color and energy boost to this dish

Notes

Feel free to mix and match vegetables according to your preferences