[cooked-sharing]
Add the quinoa to a saucepan with chicken stock (for extra flavour) or water and simmer until cooked (approx. 10-12 mins). Once cooked add the rice wine vinegar, Rapadura sugar, chia seeds, salt and pepper to taste. Set aside to cool.
Once the quinoa has cooled, spread evenly 3⁄4 cup of the quinoa mix onto the nori sheet (shiny side down) leaving 1cm strip. Add chosen fillings and stack neatly on top of each other 1cm away from the edge of the nori sheet (make sure not to over overfill it), start to gently roll tight from the end with the filling (roll into itself) using your hands or sushi mat.
Brush the end that overlaps with water to help it stick together.
Cut the rolls into 4-5 pieces.
Serve with homemade sweet chilli sauce, Inca Inchi mayonnaise and tamari or soy sauce.
Note: you use approximately 3⁄4 cup of cooked quinoa for every nori sheet.
* When cooking quinoa cook 1-part quinoa to 2 parts water/stock ** 3 Tbsp chia seeds to every cooked cup
Ingredients
Directions
Add the quinoa to a saucepan with chicken stock (for extra flavour) or water and simmer until cooked (approx. 10-12 mins). Once cooked add the rice wine vinegar, Rapadura sugar, chia seeds, salt and pepper to taste. Set aside to cool.
Once the quinoa has cooled, spread evenly 3⁄4 cup of the quinoa mix onto the nori sheet (shiny side down) leaving 1cm strip. Add chosen fillings and stack neatly on top of each other 1cm away from the edge of the nori sheet (make sure not to over overfill it), start to gently roll tight from the end with the filling (roll into itself) using your hands or sushi mat.
Brush the end that overlaps with water to help it stick together.
Cut the rolls into 4-5 pieces.
Serve with homemade sweet chilli sauce, Inca Inchi mayonnaise and tamari or soy sauce.