This is what happens when a girl is left on her own – she tries to make every dish healthier than it needs to be.
Actually, it’s a lie! Ideally, I would stuff my face with a number of desserts, the ideas for which have been mulling around in my head, but I’m on a self-imposed sugar exile for two weeks as my sweet cravings were getting a bit out of control. It’s hard, man. I wish I didn’t have a sweet tooth! So to occupy my brain with something else, I decided to make sushi rolls with quinoa! My first attempt was a disaster – I wasn’t even able to roll these, but I solved the problem by adding miso paste to the quinoa, which makes it much more pliable. If you love quinoa, you’ll love these, and if you are not a fan of it, you’ll probably think I’m mad 🙂 .
1 small avocado, peeled & sliced 1 carrot, peeled & julienned 1 beetroot, peeled & julienned 1 small daikon (Japanish radish), peeled & julienned wasabi tamari (for GF version) or soy sauce pickled ginger, store bought or homemade
