Quinoa Sushi Rolls (gluten free, dairy free, vegetarian, vegan)
Leftovers are great. Save money and time by buying in bulk and cooking large batches of your favorite foods to be enjoyed multiple times during the week. The problem is that it gets boring. I love finding creative ways to enjoy my leftovers, and these alternative sushi rolls are a favorite. Go crazy with the fillings and really spice up those leftovers!
Cooked quinoa, room temperature (I use a protein-rich mixture of quinoa, millet, buckwheat, and amaranth)
Cooked chicken (optional)
Fillings of choice: asparagus, cucumber, avocado, salad greens, mango, apple, carrots, etc.
Place a nori sheet rough-side up on a piece of plastic wrap. Spread quinoa in a thin layer over the nori, leaving about an inch free along the side of the sheet farthest from you. Add your fillings in a thin line along the side closest to you. Dip your finger in water and moisten the area of nori that you left bare. Carefully roll the nori up away from your body, using the plastic wrap to help roll the nori tightly around the quinoa and fillings. Once your reach the end, gently press the roll closed and remove it from the plastic wrap. Use a sharp and moistened knife to carefully cut the roll into slices of desired size. Repeat with the rest of your leftovers! Serve with a dipping sauce of your choice, like hoisin, Thai sweet chili, soy sauce, or spicy mayo.