Quinoa Maki Rolls

Servings: Makes: 14-16 rolls

Nutritional Information:

Per roll (15g)

Calories 11, Fat 0.1g, Saturates 0g, Carbohydrate 2g, Sugars 0.6g, Fibre 0g, Protein 0.4g, Salt 0.01g




Mix the quinoa with the agave syrup and rice vinegar. Then spread the mixture onto the nori sheet, roughly 5mm thick across the bottom ⅔ of the sheet. Using a pastry brush and water, moisten the remaining ⅓ of the nori sheet.


Halfway up the quinoa mixture, place a line of carrot, pepper and cucumber, then roll the nori sheet tightly from the filled end using the top ⅓ of the nori to seal the sushi. Repeat these steps for both sheets of nori.


Allow to chill for 1 hour in the fridge then slice each roll into 7 or 8 pieces.


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