Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don’t cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that’s your thing.
Over here, I’ve been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I’ll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
Ah, I didn’t know that about greek yogurt, which I eat a good amount of.
Seaweed is the iodine source I usually think of.
Ooh good to know. I make a lot of quinoa sushi rolls, too. (also with spinach)
Is that quinoa being substituted for rice? If so, that sounds pretty interesting, especially because I stay far away from rice, nowadays.
Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don’t cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that’s your thing.
Sounds good; thanks for sharing!
Over here, I’ve been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I’ll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
Holy shit I gotta try this oats in spring roll mix thing. Thanks for the tip.