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Put the quinoa in a pot with boiling salted water and cook it for about 15 minutes.
In the meantime, finely slice the beet with disposable gloves on a kitchen slicer or alternatively cut into fine strips with a knife.Cut the avocado in half, remove the pit and separate the flesh from the skin (preferably with a tablespoon). Wash the zucchini well and also cut into fine strips together with the avocado.
For the sushi roll it would be advantageous if you have a small bamboo mat (you can get it in the Asia store). If this is not the case, you can alternatively take a kitchen towel and lay out a baking paper on it - works also. Now roll out the bamboo mat (tip: cover with cling film, then nothing sticks to the roll) or your alternative on the work surface. Now place these on top with a nori sheet shiny side down. Now spread about 1/4 of the quinoa evenly and completely on the nori sheet with a distance of about 2cm to the upper edge. Spread about 1/4 of the beet strips in the middle as longitudinal strips and place the avocado and zucchini strips and some cress on top.
Now lift the bamboo mat (or your alternative) at the front and roll up the nori sheet with its filling more tightly. Quinoa and filling should now be wrapped by the seaweed sheet and the free end (the 2 cm gap) can now be moistened with a little water and the roll closed. Now repeat the process with the second nori sheet.
Cut the finished sushi rolls into bite-sized pieces (thicker rolls/slices) with a sharp and slightly moistened knife. Now arrange the sushi rolls separately with soy sauce and pickled ginger and finely chopped scallions and enjoy.
The recipe Sushi rolls with quinoa and beet is composed of the following macronutrients.
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