Quinoa Sushi with Pickled Beetroot & Walnut

Pickled Beetroot
1 beetroot, peeled, finely sliced or grated
½ cup white wine vinegar
¼ cup water
2 tbsp sugar
1 tbsp sea salt

Mix the vinegar, water, sugar and salt together, add the beetroot. Cover and place in the fridge for 30mins or until you’re ready to use it.

1 cup red quinoa, rinsed well
1 ½ cups water
½ cup rice vinegar
2 tsp honey
2 tsp salt
4 sheets Nori seaweed
1 avocado, sliced
¼ cup walnuts, finely chopped
1 red capsicum, finely sliced
½ cup micro greens or sprouts

Add the quinoa and water to a medium saucepan, bring to the boil, then lower the heat and cover. Simmer until the quinoa is mostly cooked through but still on the undercooked side about 15mins.

While the quinoa is cooking combine the rice vinegar, honey and salt in a small saucepan, bring just to a simmer, and keep warm until the quinoa is ready. Pour the mixture into the quinoa, stir well, cover and set aside until all liquid is absorbed and cooled completely.

To assemble the sushi, lay the bamboo mat on a flat surface and spread a piece of plastic wrap over the top. Lay one piece of Nori on the plastic wrap, spread ¼ of the quinoa on top, leaving a slight border around the edges. In the middle layer place ¼ of all fillings; pickled beetroot avocado, walnuts, capsicum, and micro greens in a straight line on top of each other approx. 1/3 the way down the Nori.

To roll, start with the end closest to you, using the bamboo mat for help, bring the end up and tightly roll over the filling, pressing as you go. Press the edges together to seal.

Repeat the process until you’ve used all the filling.

Cut into slices and enjoy

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