QUINOA & BULGUR NORI ROLLS

These 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.

Quinoa & bulgur nori rolls

2014-04-09 22:20:49

Serves 4

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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.

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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.

By DiepLicious

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calories

411

fat

17g

protein

12g

carbs

60g

more

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