Spouted Quinoa Maki Rolls & How to sprout Quinoa

I'm in the third week of my raw vegan diet, aka my Love Diet, and still going strong.  Only one more week to go, and the only thing I see myself eating is a twice baked sweet potato topped with curried succotash (recipe coming soon).

I often find myself making these simple nori rolls, just put veggies and some sort of spread on a sheet of nori, roll up and voila a lovely raw meal.  I've also noticed the prevalence of these rolls in restaurants specializing in raw food.  Two weeks ago I went to Raw Star in Brooklyn and was blown away by their chipotle hand roll.  Thin slices of fresh vegetables rolled in nori and drizzled with the tastiest chipotle sauce ever.  Last Saturday Maxx and I celebrated our 3 year anniversary at Pure Food and Wine, and of course I had to try the maki rolls.  They were delicious and so light.  The nori wasn't at all chewy and it gave way to crunchy asparagus, avocado, mung bean sprouts and a black garlic sauce.  We nearly licked the plate it was so good!

This particular maki roll wasn't influenced by our trip to Pure Food and Wine, rather it was birthed out of my craving for guacamole, my love of red bell peppers and my interest in sprouted quinoa. I usually make 2 rolls to fill myself up.  It is possible to eat a balanced meal on a raw vegan diet.  I'm sharing this recipe in the hopes that it inspires you to have some fun with raw food.  The weather is warming up and with the abundance of fresh vegetables and fruit, for many of us, eating raw naturally becomes a way of life whether we acknowledge it or not.  Be creative and add your favorite vegetables and make a tasty spread (like this raw red lentil hummus). Sprouting quinoa doesn't take long, and as you'll see in my instructions, its incredibly easy.

Sprouted Quinoa Maki Rolls

(makes one roll, about 6 peices of maki. You'll need a bamboo mat for this recipe.  You can find them at most grocery stores where you'll find the nori and other seaweed products.  It should cost about $2 or $3. Find the instructions for sprouting quinoa below this recipe.)

1 sheet Nori Seaweed (make sure it's untoasted if you're eating only raw) 

1/2 avocado

1/2 clove of garlic, minced

1/4 tsp red chili flakes, or 1/4 tsp Jalepeño pepper minced

sea salt

1/4 cup red lentils, sprouted or soaked overnight

1/2 red bell pepper, thinly sliced or julienne

1/4 cup red cabbage shredded

1/4 cup sprouted quinoa

pickled ginger and it's liquid

In a bowl mash the avocado with the garlic, chili or jalepeño, and sea salt until the desired consistency is reached. Stir the lentils into this mixture.  

Lay one sheet of nori onto the bamboo mat.  Spread avocado lentil mixture onto the bottom third of the nori.  Place red pepper and red cabbage onto spread, allowing about 1/2 an inch to stick out over the edges of the nori.  Spread the sprouted quinoa over, then add your desired amount of pickled ginger.  Roll the sushi by turning bottom corners up and tucking the contents into the nori.  Roll until only 1 centimeter is left.  Moisten the last centimeter of nori with liquid from the pickled ginger jar, then roll to close tightly.
Place roll onto a cutting board and cut into about 6 equal pieces.

Click here to watch me roll nori

How to sprout quinoa

(I follow this method for all of my spouts with continued success.

I prefer to use red quinoa.  The only "special equipment" you will need is a wide mouthed mason jar and a cheesecloth.  If you have sprouting jars with mesh lids, even better!)

1/2 cup red quinoa

2 cups water, for first soak

To thoroughly rinse and drain red quinoa, rinse in a bowl (the water will become cloudy) and drain into a strainer; put back in the bowl to rinse and drain again, about 3 times total.  After the final rinse, place quinoa into the bowl and cover with 3 cups of water.  Soak overnight. 

Now that you've soaked the quinoa overnight you're a step closer to seeing sprouts.  Rinse quinoa and place into a glass mason jar.  Fill the jar with water, and swish the quinoa around.  Tightly secure a piece of cheesecloth over the top of the jar with a rubber band.  Flip the jar over and drain all of the water out.  

Place a folded piece of paper towel at the bottom of a shallow bowl.  Prop the jar upside down at a 45° angle against the side of the bowl.  For then next 12 hours the quinoa sprouts will be growing.  You've revived the life in the seeds! 

Rinse and drain the quinoa in the jar every 12 hours for about 36 hours.  Be sure to taste the quinoa after every rinse; that way you'll know when your desired taste and texture is reached.  You'll also be tasting to make sure they are still fresh.  Depending on the temperature of your house the seeds may sprout quicker or need more time.  After the first 12 hours expect to see the little white sprouts emerging.  They will grow quickly after the first 24 hours or so.  For me, sprouts that are 4x the length of the seed are best.  

When you want to stop the sprouting, give the quinoa a final rinse and dry by laying the quinoa out on a large plate or sheet pan covered with paper towel or very clean linen dish towel.  Mine are usually dry in about 4-5 hours.  Store in a clean and dry glass jar in the refrigerator.  I've read that sprouts will stay fresh for a couple of weeks, or even longer if the sprout is shorter.  I haven't kept mine longer than a week, they're too tasty!