(For all ingredients, please use organic versions if available)Nori seaweed
200 grams sushi rice
200 grams quinoa
6 tablespoons rice vinegar
¾ teaspoon salt
1 tablespoon sugar
Served with soy sauce and sesame seeds
NORI AND QUINOA TITIKAKA ROLLS
1. Pour 4 cups of boiling water into the pot and turn on the stove. Leave it there.
2. While water is boiling, cut the tofu into the cube and chop the shiitake mushrooms without stem and carrots, cucumber and avocado into strips for the filling.
3. To prepare the seasoning for the rice, have the 6 tablespoons of rice vinegar and then add 3/4 teaspoons of salt and a teaspoon of sugar.
4. If water is boiling enough, pour the rice and quinoa which must be very well washed and then leave it for 40 minutes on the stove.
5. When rice is done, sprinkle the dressing which we made it alreay with teaspoon, spreading evenly throughout the rice and quinoa.
6. Put the nori seaweed on the the mat known in Japan as Tatami and put the rice in the middle of the nori seaweed. Please fill the half of nori seaweed and put our filling like avocado, tofu, carrots, shiitake mushrooms and cucumber. (option: you can put anything you want)
7. Put a little bit water at the end of nori seaweed to make seaweed stick with the other end of it and roll it up.
8. Slice the nori and quinoa titikak rolls into the bite-size and serve them deliciously.
Quinoa: it's a grains and psedoucereal but it does not belong to the family of grains as wheat, belong to the family of chenopodium, which contains all the amino acid. It is produced in the high pleteau of the Andes, well known in Peru as well as in Bolivia and northern Chile. Quinoa was sacred to the Inca people and for the pre-Inca people also. it gave people almost all the protein and amino acid they needed.
Avocado: it has an abundance of omega 3s and many essential vitamins.