Quinoa Rolls with Sriracha Dipping Sauce

Ingredients:

2 tbsp (30 mL) seasoned rice wine vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) granulated sugar
1 cup (250 mL) cooked red, white or tri-colour quinoa
4 sheets nori (pressed seaweed)
1 cup (250 mL) matchstick cucumbers (about 1/3 English cucumber)
1 cup (250 mL) matchstick carrots (about 1/2 carrot)
1 avocado (ripe but firm), peeled, pitted and sliced
1/2 cup (125 mL) bean or alfalfa sprouts

Sriracha Dipping Sauce:
1/2 cup (125 mL) E.D. SMITH ® STRAWBERRY RASPBERRY PLUM NO SUGAR ADDED
1 tbsp (15 mL) seasoned rice wine vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sriracha sauce

Share This Recipe With Your Friends

Preparation:

  1. Stir together rice wine vinegar, soy sauce and sugar. Stir into quinoa.
  2. Lay nori sheets on bamboo sushi mats or waxed paper; spread and press 1/4 cup (60 mL) quinoa evenly over each nori sheet. Arrange cucumbers, carrots and avocado at one end over quinoa. Add sprouts. Roll up tightly to enclose filling.
  3. Wrap in plastic wrap and refrigerate for 1 hour.
  4. Sriracha Dipping Sauce: Whisk together E.D. SMITH® Strawberry Raspberry Plum No Sugar Added, rice vinegar, soy sauce and sriracha.
  5. Slice into 1-inch (2.5 cm) pieces. Serve with dipping sauce.

Serves: 4

Per 1/4 recipe: Calories 300, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 870mg, Carbohydrate 50g, Fibre 6g, Sugars 16g, Protein 10g

Tips:

  1. Add fresh cilantro leaves to roll if desired.
  2. Add chopped peanuts to roll for texture and crunch if desired.
  3. Replace D. SMITH ® STRAWBERRY RASPBERRY PLUM NO SUGAR ADDED with another flavour, if desired, such as APRICOT PEACH PASSIONFRUIT NO SUGAR ADDED.
  4. For additional heat, add more sriracha sauce.