Wednesday, 28 March 2018
Ingredients (makes around 8 rolls):
Mixed seed quinoa (around 40g)
Cook the quinoa according to packet instructions until light & fluffy. Chop the veggies and mash the avodaco in a bowl mixing in the cider vinegar, olive oil and lime juice. Season with salt & pepper.
Lay out a nori sheet and spread the mashed avocado in a line from top to bottom, pile on the quinoa, add the veggies and roll! Seal the ends (we recommend cooling in the fridge for 20 mins as it makes it easier and less messy to cut) before cutting into mini rolls.
Serve with a little tamari for an extra dose of sweetness.