Quinoa is a great alternative to rice; it is gluten-free, high in protein, fiber, antioxidants and must-have minerals including magnesium, manganese and copper.
juice of ½ lime
1/3 cup quinoa
2 tsp cider vinegar
1 tsp wasabi paste, plus more to serve (optional)
4 nori sheets
1 red bell pepper, finely sliced
3/8-inch slice of gingerroot, peeled and finely sliced
2-inch piece of cucumber, sliced into matchsticks
1 small carrot, peeled and sliced into matchsticks
gluten-free tamari, to serve (optional)
- Peel and pit the avocado, finely slice the flesh, and sprinkle with the lime juice, tossing gently to coat to prevent discoloration.
- Cook the quinoa in boiling water for eight to 10 minutes, until softened but still with a little bite. Drain. Sprinkle over the vinegar, stir it in evenly (and add the wasabi if you want, though you can add it to the filling), and set aside while you prepare the other ingredients.
- When the quinoa is completely cool, lay a sheet of nori out on a sushi rolling mat or cutting board with a long edge facing you. Spoon one-quarter of the quinoa onto the sheet and spread out, leaving a ¾-in [2-cm] gap along the edge furthest from you. Lay out one-quarter of the pepper, ginger, cucumber, carrot, and avocado in a line across the center of the nori sheet (along its length) and spoon over ¼ tsp wasabi paste, if you didn’t mix it into the quinoa earlier.
- Roll the sheet up tightly away from you, using the mat to help, to form a cylinder. Roll in plastic wrap and chill until required. Repeat with the remaining nori sheets and filling. Cut each into six equal rolls with a very sharp knife, to serve. Serve with a dish of tamari, or wasabi, or both, if you like, for dipping.
Excerpted from , Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Elizabeth Peyton-Jones.