• Serves: 2 rolls

Ingredients

Seaweed Rolls

• 1 1/2 cups NorQuin cooked quinoa
• 1 carrot sliced into thin strips
• 1/2 small avocado, sliced thin
• 1 cucumber sliced into thin strips
• 1/2 cup Seaweed Salad 
• 4 oz cream cheese
• 2 nori wrappers
• Tamari soy sauce with a squeeze of lime
• sesame seeds

Seaweed Salad

• 1 ounce assorted dried seaweed or wakame
• 1/4 cup shallot, scallion or red onion, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon mirin (or sugar)
• 1/2 tablespoon dark sesame oil
• 1 pinch cayenne salt, if necessary
• 1 tablespoon toasted sesame seeds

Directions

Seaweed Rolls:

Lay a nori on a on a rolling sheet. Spread the quinoa in a thin layer across of the nori sheet closest to you (leaving a strip of nori on the end farthest from you).

Lay on top of the quinoa horizontal strips of cucumber, carrot, avocado, cream cheese and sesame seeds.

Gently lift the edge of the nori wrap that's closest to you and begin to turn inward and tightly roll toward the opposite end. To seal the wrap, moisten the opposite end and press tightly.

Using a bread knife, slice the roll into or into small, bite-size piece. Repeat with the second nori wrap. Serve with dipping sauce Tamari with lime and enjoy!

Seaweed Salad:

Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.

Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed. Garnish with sesame seeds.

Recipe by: NorQuin Quinoa