(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
There are some meals I always look forward to eating. This simple recipe is a modification of one of my favourites, except I think this is even easier to prepare.
I used a mix of cooked and raw veggies to produce a mix of textures, but you could fill this with anything. Roasted beets, shredded carrots, avocado, mango, shaved asparagus, shredded cabbage, sliced peppers, green onions, sweet potatoes, grilled artichokes, nut butters (yes, they work in this kind of thing). You get the picture.
Nori wraps are extremely portable, filling and retain their flavour and freshness when you make them ahead of time, so this is a great option for lunches, hikes or picnics.
They can cause a bit of a mess when you eat them, though. Consider yourself warned if you like to keep it neat at the table!
Vegetable Nori Wraps
gluten-free, dairy-free, vegan, vegetarian, five ingredients or less
1 sheet of nori
1/4 cup quinoa, dry
1/2 cup sliced crimini mushrooms
1 cup finely chopped kale
1 mini cucumber
gluten-free soy sauce, or sesame oil, for dipping (optional)
Using a small pan, sauté the mushrooms in a little bit of water for a few minutes, until they begin to exude their juices. Add the kale and stir until it’s bright green and wilted. Set the mixture aside in a small bowl.
Using the same pan, bring a half cup of water and the quinoa to a boil. Reduce the heat, cover and cook for about 15 minutes. When the quinoa is done, allow it to cool slightly.
Slice the cucumber into matchsticks.
Take the sheet of nori and spread the quinoa over it, leaving about two inches of space at the top. Spread the kale and mushroom mixture evenly over the quinoa, then layer the cucumber pieces together at the bottom of the nori.
Dab the top of the nori with a little bit of water and wrap the roll up tightly. Cut the roll in half.
Serve warm, room temperature or cold with gluten-free soy sauce.