Veg Chat Midlands

Ingredients (use vegan versions):

1 cup dry quinoa
2 cups veggie stock
1 tablespoon vinegar ( rice or other)
1 teaspoon of agave syrup
4 sheets nori
1 avocado
Sauerkraut.
Mustard.
Salt to taste

Directions:

Start by toasting the quinoa in a dry pan until it achieves a light golden color. Then rinse the quinoa in a strainer until the water runs clear. Cook the quinoa in 2 cups or stock, vinegar and agave syrup.

While the quinoa is cooking, slice up the avocado into strips. After the quinoa is done (approximately 15 minutes total cook time) add salt to taste. Let cool to room temperature. It helps to transfer the quinoa to a large bowl to speed the cooling time.

If you have a bamboo sushi mat this will come in handy but is not totally necessary. Lay a sheet of nori on the mat if you have one (if not just lay it flat on the counter) and place a layer of the quinoa leave the edge furthest away from you free from quinoa. Lay the avocado on top of the quinoa, layer sauerkraut, mustard on top in a strip a little way in . Start rolling up the nori at the edge closest to you, and roll tightly! Just before you finish rolling dampen the edge with water to seal the roll. Slice with a serrated knife and enjoy!

Note: You can add carrot strips for extra crunch.

Serves: 2

Preparation time: 20 minutes