Quinoa "Sushi" Rolls

Ingredients:

3 sheets of deluxe sushi nori paper
1 cup tricolor quinoa
1/4 brown or white sushi rice
1 cup carrots thinly sliced
1 cup cucumber thinly sliced
4 asparagus stalks charred
1 cup organic sprouts
2 tablespoons sriracha
1 tablespoon wasabi
2 tablespoon low sodium soy sauce
1 whole avocado thinly sliced
1 tablespoon rice vinegar

Directions:

In a medium pot bring 2.5 cups of water with 1 tablespoon of rice vinegar to a boil. Add your sushi rice and quinoa, reduce heat and cover until fully cooked (aprox 15 min)

Pour your quinoa and rice mixture into a separate bowl and refrigerate while you prepare your filling

Once you have all of your filling sliced and ready and your quinoa is cooled, lay your Nori paper shiny side down onto a bamboo rolling mat

Leaving 1/4 inch from the bottom, spoon your quinoa mixture thin and evenly across the Nori, leaving at least 1 inch across the top, this will be where you seal the roll

At the bottom of your Nori paper, evenly lay all of your ingredients horizontally in a thin layer over the quinoa mix, leaving a few inches of mixture bare

With a firm grip, begin to roll the bottom of your Nori with the filling as tight as possible, rolling until all of your filling and quinoa are covered, leaving only the 1/4 of Nori

With a little bit of water or rice vinegar, moisten the top of the nori paper and complete rolling. Doing this will be a binder, keeping your sushi roll closed

Serve with a side of wasabi paste and soy sauce