Quinoa Takes The Center Stage In These Fresh Sushi Rolls! Th

quinoa takes the center stage in these fresh sushi rolls th display image  33b720c5

Quinoa takes the center stage in these fresh sushi rolls! This recipe blends chickpeas into the peanut sauce for an extra boost of plant-fiber.

INGREDIENTS
THAI PEANUT SAUCE
¾ cup canned or cooked chickpeas, rinsed and drained
¼ cup water
2 tablespoons brown rice vinegar
1 tablespoon peanut butter
1 teaspoon sambal oelek or other chili sauce
¼ teaspoon minced fresh garlic
Sea salt (optional)
QUINOA SUSHI
½ cup quinoa, rinsed and drained
2 tablespoons brown rice vinegar
2 tablespoons pure maple syrup
2 teaspoons arrowroot powder
Sea salt (optional)
3 toasted nori sheets
1 Persian cucumber, seeded and cut into twelve 4×¼-inch strips
½ of a medium red sweet pepper, cut into twelve 4×¼-inch strips
1 scallion, cut into six 4× ¼-inch strips
12 fresh Thai or Italian basil leaves

INSTRUCTIONS
Make Thai Peanut Sauce: In a blender combine chickpeas, ¼ cup water, brown rice vinegar, peanut butter, sambal oelek, minced fresh garlic, and sea salt to taste (optional). Cover and blend until smooth. Set aside.
In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until tender and water has been absorbed. Remove from heat.
In a small bowl whisk together vinegar, maple syrup, arrowroot powder, and, if desired, salt. Stir into warm quinoa. Cover pan; let stand 10 minutes.
Prepare a station to assemble rolls. Lay sushi mat on cutting board; place a nori sheet lengthwise on mat. Spoon ⅔ cup of the quinoa onto nori. Using your fingers, press quinoa into an even layer, leaving a 1-inch border on the top and bottom edges of nori. Arrange one-third of the vegetable strips and basil lengthwise over quinoa.
Lift the bottom edge of the mat and roll the nori sheet over vegetables, making sure to tuck the veggies under as you roll so they are not pushed out the top. Roll to top and seal by pressing nori edge into the roll. If needed, brush edge with water to seal.
Dip a long, sharp knife in water, then cut the roll in half. Cut each piece in half again, and then again to make eight pieces.
Repeat Steps 4 through 6 to make and cut two more rolls. Serve rolls with Thai Peanut Sauce.
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Credit @forksoverknife
#sushirolls

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