Quinoa Spring Sushi:

Great lookin recipe found from My New Roots:
Quinoa Spring Sushi

Makes enough for 6-8 rolls
Ingredients:
Sushi Quinoa:
1 ½ cups quinoa (white, black, red, or a combo)
3 cups water

Spring Vegetables – use anything you like and that is in season.
Sesame seeds – roast them in a dry pan until they smell fragrant.

Directions:
1. If time allows, soak your quinoa for up to 8 hours. Drain and rinse well.
2. Put quinoa in a pot with water. Bring to the boil, reduce to simmer, cover with a lid and cook for 15-20 minutes until the water has been absorbed (do NOT stir!). If you need some guidance making quinoa, check out my video here.
3. When the quinoa has cooked, transfer it to a large bowl to halt the cooking process and cool it down. When it is no longer piping hot, you may add just under half (only half!) of your tezu, the vinegar preparation. Fold to incorporate and taste for seasoning. Add more salt if necessary. The quinoa should have a distinct sweet acidity, but not be overpowering. Now cover loosely with a towel and let the quinoa cool completely.
4. While the quinoa is cooking, prepare all the filling ingredients. Blanch the vegetables you want cooked and cut everything into long strips for ease of rolling.


To roll the Sushi:
1. Place a sushi mat (or piece of plastic film) down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat, 2cm from the edge closest to you. Use wet hands to spread a thin layer of quinoa evenly over the nori sheet, leaving a 3cm-wide border along the edge furthest from you. Arrange the fillings across the centre of the quinoa. Grate fresh horseradish root over top, then sprinkle with sesame seeds.
2. Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to enclose. Gently pull the mat as you go to create a firm roll.
3. Continue rolling until all the quinoa is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut into pieces. Arrange sushi on a serving platter and serve with pickled ginger and shoyu.