Heather A. -Quinoa and Brown Rice Veggie Sushi

Makes: 4 rolls

Ingredients:
½ cup quinoa (will yield 1 ½ cups cooked)

½ cup short grain brown rice (will yield 1 ½ cups cooked)

1-2 carrots, sliced in thin matchsticks (between 1-2 cups)

1-2 cucumbers, seeds removed, sliced in thin matchsticks (between 1-2 cups)

1 sweet potato cooked, peeled, cut into rough chunks

1 cup bell peppers (red, yellow or orange), cut into thin matchsticks

generous handfuls of baby greens

1 ½ tablespoons soy sauce

1 ½ tablespoons rice vinegar

1 ½ tablespoons maple syrup

wasabi paste to taste (I use wasabi powder, just add water)

4 nori sheets

NOTE: The amount of veg you prepare will depend on how thick you want your sushi rolls to be. Mine are quite thick and used about 1.5 cups carrot, 1.5 cups cucumber, 1 sweet potato, ¾ cup bell pepper, and also included a handful of baby greens for each roll.

Quinoa: measure and rinse ½ cup quinoa (Rinsing before washing removes bitter taste). place in pot with 1 cup cold water. Bring to boil, then lower temperature and cover tightly with lid. Simmer for 15 mins.Turn off heat and leave lid on for 10 more mins.

Rice: measure and rinse ½ cup rice. STOVETOP METHOD: Place in pot with approx 1 ½ cup cold water, bring to boil, lower heat and simmer for about 40 mins. RICE COOKER/PRESSURE COOKER: Place in pot with approx 1 cup cold water, cook for about 27 mins and allow natural steam release.

Mix rice & quinoa with vinegar, soy sauce, maple syrup, and wasabi.

Spread rice on nori, leaving space at top uncovered. Place layers at bottom of nori (nearest you) of all vegetables. Roll up nori sheet using a bamboo sushi roller or by placing nori onto a sheet of parchment paper or dishtowel. After rolling, slice into desired thickness.

ENJOY!