K’ispina Royal Quinoa Sushi
2 – 3
1/2 cups APS K’ispina Royal Quinoa
1 1/2 cups water
1/2 cucumber (sliced lengthwise)
1/2 red pepper (sliced lengthwise)
1 avocado (pitted, sliced lengthwise)
3T sesame seeds
3 Sheets Nori Sushi paper
1 sushi rolling mat
Combine quinoa and water in a pot, cover, and bring to a boil. Reduce heat and simmer for 8 minutes or until all water has been absorbed.
Assemble the sliced vegetables, nori sheets, and sushi mat so they can be easily used to make sushi rolls.
When the sushi is cooked, remove the pot from the stove, keeping it covered.
Scoop 1/2 cup of the hot quinoa onto the nori sheet and spread it out, mashing it onto the nori sheet. Sprinkle with sesame seeds, lay the vegetables (1 cucumber spear, 3 pepper slices, and 3 avocado slices) in a thin line at the top of the sushi roll and roll together firmly. Remove from sushi mat, place opening side down and cut into 10 pieces with a sharp knife. Repeat for the remaining quinoa and vegetables for a yield of approximately 30 pieces total. Serve with wasabi, soy sauce, and pickled ginger for an added flavor kick.