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
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
Amount Per Serving
Calories 411
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 4mg
Sodium 256mg
Total Carbohydrates 60g
Dietary Fiber 12g
Sugars 14g
Protein 12g
Vitamin A
Vitamin C
* 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
  1. • soy sauce, for dipping
  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.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


Recommended Articles

%d bloggers like this: