Vegan Quinoa Sushi with Kale, Avocado, Carrots, Purple Cabbage, and Cucumber.

Not sure what was more enjoyable - thinking this dish up, making it, or the cleanup afterwards! Haha, just kidding! But, seriously, quinoa sushi was the best idea ever! Quinoa sushi with kale, avocado, carrots, purple cabbage, and cucumber. This sushi is accompanied by Bragg's Aminos, instead of soy sauce, a shaved cucumber and cabbage salad, and kale! Yum!

Ingredients:

1/2 cup quinoa

1/2 avocado

2 carrots

4 leaves of kale

4 leaves of purple cabbage

2 cucumbers

1 package of sushi nori

Bragg's Aminos for dipping sauce

optional: sesame seeds or flax seeds for garnish

You will need to start by boiling the quinoa. Rinse the quinoa thoroughly, and put in a pot with 1.5 cups water. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. After the pot starts to boil, turn off the heat and cover with a lid for 10 minutes. I like to use white quinoa for sushi, because it's more sticky than the brown variety, and will keep its shape well! After the quinoa is done, place it on a large plate to cool, and start working on your veggies.

Wash the kale and cabbage leaves well, and remove the hard stems, so all you're left with are the soft leaves. Dry them thoroughly. Cut the avocado, 1 carrot and 1 cucumber into long strips, and leave the other carrot and cucumber for the garnish. Place your nori on the sushi mat, and fill it with rice, leaving one edge empty, so you can seal your sushi after you roll. Lay your  leaves on the quinoa, then lay the strips of veggies in the middle. You will only need 1 strip of each veggie for the roll. Roll the sushi, and slice in 1 inch pieces.

To make the garnish, simply take a vegetable peeler, and make ribbons out of the carrot and cucumber! Plate and serve with Bragg's Aminos or lemon juice. This is a nutritious and delicious meal that will leave you feeling nourished and light! Enjoy!