Quinoa makes a nutritious and exciting filling to rice. Add a little of the Japanese mayonnaise and the crunch of fresh cucumber and carrot for a perfect lunch roll. Makes 8 rolls
1 cup (200g) black or red quinoa
3 cups (750ml) vegetable stock
2 Lebanese cucumber
2 medium carrots, peeled
8 large snow peas, root end trimmed
1/2 red capsicum, membrane and seeds removed
1 very firm avocado
4 sheets nori, cut in half
pickled ginger and wasabi to serve
Japanese style mayonnaise
1 whole large egg
2 egg yolks
300ml soy or sunflower oil
1/4 tsp sugar
1/4 tsp salt
1/4 tsp French mustard
juice 1 lemon
Place the quinoa and stock into a medium sized saucepan. Bring to the boil and simmer, partially covered over a low heat for 20 minutes. Turn off the heat, cover and set aside 5 minutes. Allow to cool.
To prepare the vegetables, cut the cucumber in half lengthwise, scrape out the seeds and discard. Cut the avocado in half, remove the stone and peel. Cut each half into two lengthwise sections.
Fit the medium shredding disc (or julienne blade) to the food processor. Stack the 4 halves of cucumber into the large food chute. Using speed 2, shred into strips. Remove from the bowl and set aside.
Lay the carrots into the large food chute, using speed 2, shred. Remove and set aside.
Change to the adjustable slicing blade. Lay the avocado into the large food chute. Select speed 2 and thinly slice. Remove and set aside. Repeat with the capsicum and snow peas, remove and set aside.
Japanese style mayonnaise
Fit the mini bowl and the mini blade to the processor. Place the whole egg and egg yolks into the bowl. Select speed 2. Pour the oil into the narrow food tube (it has a hole in the bottom which allows the oil to slowly drip into the mayonnaise). Refill the tube as the oil empties and process until mayonnaise is thick. Add the sugar, salt, mustard and lemon then pulse briefly to combine.
To assemble the rolls
In a mixing bowl, combine the cooked quinoa with about 2 tbsp of the mayonnaise, mixing well.
Spread the quinoa mixture evenly over the nori sheets, leaving a 1cm boarder along one edge. Top with some avocado, some of the cucumber, carrot, capsicum and snow peas. Dollop with a little extra mayonnaise and top with a little pickled ginger and wasabi.
Firmly roll up and place seam side down on a serving plate. Repeat with the remaining ingredients. Serve immediately with extra mayonnaise, pickled ginger and wasabi.
- For best results when shredding with the food processor, trim the ends of the vegetables and have the vegetables an even in thickness.
- The remaining mayonnaise can be stored in an airtight container and refrigerated for up to 5 days.