QUINOA & BULGUR NORI ROLLS

On April 9, 2014 by Tina Diep

red quiona-bulgur rollsThese rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture. I also wanted to give it an extra aesthetic, flavor, and nutritional boost by mixing in red quinoa, which is recognized as a superfood for its high protein level and other nutritional traits. The final touch were some raw beet slices to give the rolls a nice crunch.making sushi

Quinoa & bulgur nori rolls
Serves 4
Print
411 calories
60 g
4 g
17 g
12 g
3 g
887 g
256 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
887g
Servings
4
Amount Per Serving
Calories 411
Calories from Fat 151
% Daily Value *
Total Fat 17g
27%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 256mg
11%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
49%
Sugars 14g
Protein 12g
Vitamin A
25%
Vitamin C
49%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stuffing ingredients
  1. • ½ cup of bulgur
  2. • ½ cup of red quinoa
  3. • 1 tablespoon red wine vinegar
Dressing ingredients
  1. • 3 tablespoons mayonnaise
  2. • 1 teaspoon Sriracha (chili sauce)
Vegetable ingredients
  1. • 1 package of Nori seaweed (for sushi)
  2. • 1 package of pea sprouts
  3. • 1 avocado, cut into strips
  4. • 4 inches of a cucumber, cut into strips
  5. • ½ medium-large beet (uncooked), cut into strips
  6. • 1 handful of cilantro
Dipping
  1. • soy sauce, for dipping
Instructions
  1. 1. Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
  2. 2. Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min..
  3. In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
  4. Mix the mayonnaise and Sriracha in a small bowl.
  5. 3. Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
  6. 4. Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
  7. 5. When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.
beta
calories
411
fat
17g
protein
12g
carbs
60g
more
DiepLicious http://dieplicious.com/

Trackbacks & Pings

Leave a Reply

Your email address will not be published. Required fields are marked *

  • myTaste.com
%d bloggers like this: