Ingredients Serves 6
- 1 cup quinoa
- 6 nori sheets (seaweed)
- 2 cucumbers
- 1 bell pepper
- 1 bunch arugula
- 2.5 tbsp soy sauce
- 1 tsp sesame seeds
Cut nori sheets into half, rinse the vegetables and arugula, cut the cucumbers and bell pepper into long sticks.
Cook quinoa: bring 2 cups of water to boiling, add quinoa, cover and simmer 15-18 minutes over low heat. Turn off the heat and let it stand with the lid for 5 minutes. Remove the lid, fluff. Cool quinoa, add soy sauce and mix thoroughly.
Before you start, make sure that your hands are dry so the nory won't get soggy. Place nori sheet shiny side down and put a layer of quinoa on the left side of nori leaving the corners free.
Place arugula leaves, bell pepper and cucumber vertically towards the upper left conner.
Lift the bottom left corner, fold it over the vegetables and press gently to the top line.
Keep folding temaki into cone shape. Put some quinoa at the bottom right corner of nori to keep the cone together.
Close the cone tightly. Sprinkle with sesame seeds for garnish.