This is a great alternative to sandwiches – a fab finger food that can easily be popped into little lunch boxes.
Quinoa is a whole grain that packs a nutritional punch. It contains many essential amino acids – making it a great plant source of protein, as well as being a good source of iron, magnesium and zinc.
Top that with a multitude of minerals from the sushi, antioxidants and healthy fats from the veggies and calcium from the tahini – this makes for a great snack for growing little people!
½ Cup Quinoa rinsed really well and drained
1 Carrots sliced finely into sticks
1 Cucumber sliced finely into sticks
3 Nori sheets
2 Tablespoons of Tamari Sauce
¼ Cup Tahini
1 teaspoon of fresh grated ginger
½ teaspoon of turmeric
Rinse quinoa thoroughly in water before cooking.
In a medium pot, add quinoa and completely cover with water, boil over medium heat.
Quinoa is cooked when you can see little ‘tails’.
Drain off water. Let the quinoa cool. (Note – as Quinoa is a grain, the best preparation method is to let it soak for at least 12 hours before use if time permits).
Combine ingredients of dressing in a separate bowl – mix well to combine.
Place Nori sheet shiny side down.
Add a layer of quinoa, followed by avocado, and a horizontal line of carrot and cucumber. Add dressing.
Roll tightly. Seal with a touch of water to ensure the nori is secure.
Cut with sharp knife and serve.
Note – You can also add Tuna or Chicken to this recipe – tastes amazing!