Quinoa Sushi Rolls

Equipment:
Sushi mat (you can easily buy one for £1 from an Asian or Thai store, or from a supermarket)
Cling film/ plastic wrap or bag
Bowl of water for dampening hands

Ingredients:
(Serves 2/3)
1 cup washed quinoa
2 cups water (to cook quinoa)
2 tbsp agave nectar
1 tbsp rice vinegar
3 toasted nori sheets

Your choice of filling:
Examples:
1 carrot cut into long thin matchsticks
2 inch cucumber cut long and thin
1 small beetroot cut into thin match sticks
OR
1/2 avocado (cut in half, twist, pop out stone by piercing, slice in skin lengthwise)
1 stick celery cut long and thin

Sauces:
Tamari (this is special soy sauce that's gluten free and properly fermented be aware of high salt though)

Directions:
Place quinoa and the water into a pan, bring to boil and simmer for 10 - 15 minutes. Prepare fillings. When the quinoa is cooked stir in the agave nectar and rice vinegar then leave to stand until it reaches room temperature (this is essential for allowing it to become nice and sticky.
Prepare the fillings.
Wrap the sushi mat completely in cling film to prevent it getting food stuck in it.
Now it's time to roll:
1. Place your sushi mat on a surface, white strings coming towards you
2. Place your nori sheet shiny side down on the mat
3. Dip hands in water to lightly dampen
4. Scoop out about 1/2 cup of the quinoa, place in middle of nori
5. Spread quinoa out gently and evenly, leaving one inch closest to you

6. Line up your choice of fillings on the front inch

7. Pulling tightly, curl the mat away from you, making sure the fillings stay in
8. Continue rolling pressing the roll together firmly
9. Once you reach the end, release the mat

10. Then place your long sushi roll on a chopping board and cut down the middle
Cut into 2 inch pieces, repeat 2 more times until all ingredients are used up.
Serve with tamari or on its owni :)