Ingredients
· 1 cup boiled quinoa
· 2 cups water
· 2 tablespoon rice wine vinegar
· 10 nori sheets
· 1x canned beetroot, sliced
· 1 large capsicum, sliced
· 1 large carrot, sliced
· Handful of alpha sprouts
· 1-2 avocado, mashed
· 3 tinned tuna in olive oil
· ½ cup reduced sodium soy sauce
Method:
1. Place quinoa, vinegar and water in a saucepan
2. Bring to boil and reduce heat, cover and simmer for 10-15 minutes until water absorbs
3. Meanwhile mash avocado with canned tuna
4. Place nori sheet shiny side down on bench
5. Spread quinoa over nori sheet
6. Spread tuna/ avocado mix in a thin layer
7. Arrange raw vegetables in the centre of the quinoa
8. Roll up the nori sheet firmly
9. Repeat with the remaining of the nori sheets
10. Serve with reduced sodium soy sauce