Things have been kind of slow around here. I love summer and I was really craving the sand, the waves, the smell of coconut lotion and that sticky feeling on the skin. After a day at the beach, sipping some cold sangria paired with a light meal in good company is one of the biggest pleasures of life.“Sweet, sweet burn of sun and summer wind, and you my friend, my new fun thing, my summer fling.” ― k.d. lang Click To Tweet
This recipe came out as a result of having some quinoa leftover in the fridge. I just wanted something other than a simple salad and with some nori sheets at hand, it turn out to be perfect for the occasion.
- 1 1/2 cup of cooked tricolor quinoa
- 1 carrot, grated
- 1 avocado, sliced
- 3 sun dried tomatoes, sliced
- 3 tablespoons of mirin
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of tahini
- 1 tablespoon of water
- 1 tablespoon of maple syrup
- Himalayan salt
- Black pepper
To make the sauce mix in a small bowl the soy sauce with the apple cider vinegar, tahini, water and maple syrup. Season with salt and pepper and set aside.
Mix the quinoa with the 3 tablespoons of mirin to make it sticky.
To make the rolls, place a nori sheet on a sushi mat. Spread a thin layer of quinoa on the nori and layer the carrot, avocado and the sun dried tomato slices on the middle of the quinoa. With the help of the sushi mat, begin to tightly wrap the quinoa all the way to the end.
With the help of a sharp knife, trim the edges and cut into sushi type rounds.
Serve with the tahini sauce and some salad greens.
Happy summer! ♡