Quinoa Nori Wraps

Quinoa Nori Wraps 
This recipe is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6, Magnesium, Phosphorus and Potassium, and a very good source of Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Niacin, Folate and Manganese.

Serves 1
2 nori, sheets, organic
40 g quinoa, organic
10 g marmite
1/2 tsp. turmeric, ground, organic
2 asparagus, spears, organic
100 g carrot, organic, (sliced)
200 g courgette, organic, (sliced)
100 g pepper, red, fresh, organic, (sliced)
25 g rocket, leaves, organic
100 g cucumber, organic, (sliced)
4 tomatoes, plum, organic, (quartered)

Start by cooking the quinoa.
To a small saucepan, add 100 g of water and 10 g of marmite - mix to dissolve the marmite in the water slightly before placing the saucepan upon the hob to heat on a high (heat setting 9) until the water begins to boil. Once the water reaches its boiling point, add the quinoa & turmeric, cover with a lid, and leave to cook on a medium heat (heat setting 5.) for 10 minutes or until the quinoa shows signs of little shoots breaking through from the seed - add more water if the quinoa begins to be cooking dry.

Once the quinoa has cooked and has absorbed most of the water set aside.

Whilst the quinoa is cooking, chop all your veggies into long thin strips using a mandolin or cut into thicker batons using a regular knife. Steam the asparagus for 3-5 minutes or cook in the microwave on medium for 1 min.

Once the quinoa is cooked and has cooled enough you're ready to construct the sushi rolls. Place a sheet of cling film upon the surface of the worktop and place a single sheet of nori upon it. At the bottom edge of the nori sheet, spoon half of the quinoa along this edge and top with a single spear of asparagus and a half a portion of each of the prepared carrot, courgette and pepper.

From the bottom edge, carefully roll up the nori sheet using the cling film as a source of aid to allow the roll to be compact and assist in the continued roll to the opposite end of the nori sheet. Allow the moisture of the quinoa provide the adhesive to secure the end and prevent it from unrolling. Place upon a chopping board and using a sharp serrated knife, cut the roll into 1/8 's and transfer onto a serving plate.

Repeat with the second roll and serve upon a bed of rocket scattered over an all natural slate slab and topped with slices of cucumber and tomato.

Notes:
Quinoa | dry | 1 cup = 170 g | Quinoa | cooked | 1 cup = 185 g | Ratio (dry : water) | 1 : 1.75 | Cooking time | 15 minutes 1 cup dry yields | 2.75 cups cooked | 509 grams cooked

Notes:
Further alchemical developments to consider applying to the recipe;
Kiwi (1)

Amended source:
Quinoa Nori Rolls | Deliciously Ella