1. Place quinoa and water in a pot and bring to the boil. Reduce heat and simmer for 10-15 minutes until quinoa is cooked (it will fluff up to triple its original size and appear to have little 'tails'). Remove from heat and set aside to cool for 10 minutes. Stir in the vinegar.
2. Lay the first nori sheet on a cutting board or rolling mat. Spread a 1cm thick layer of quinoa evenly over the sheet, leaving a 2 cm strip along the top end (to allow for sealing).
3. Now lay a line of cucumber, avocado, alfalfa and carrot on top of the quinoa at the bottom edge (closest to you).
4. Moisten the 2 cm strip at the top with a pastry brush dipped in water. Pick up the bottom edge of the sheet and carefully roll it tightly (away from you).
5. Repeat with remaining sheets.
6. Serve with tamari, wasabi and ginger. Be careful; the wasabi sauce is pretty spicy!
try adding some sliced uneboshi plums. They are very salty. the Japanese consider them to be a bit of a cure-all, and traditionally gave them to wartime soldiers to build their strength.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (68%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 12.6mg||0 %|
|Potassium 210.8mg||6 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.3g|
|Protein 1g||1 %|
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Calories per serving: 50
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