Quinoa Uramaki Rolls

Name: Quinoa Uramaki Rolls
Cuisine: American
Ingredients: 1 cup white quinoa (about 170 grams); 3 cups water (about 710 ml); 2 tablespoons cornstarch; 12 tablespoons white vinegar (about 3/4 cup or 180 ml); 2 tablespoons sugar; 1 tablespoon salt; Optional: food coloring (I used airampu)

Jorge Y Sazón @cook_17093414

An Andean twist with flavors from my homeland. If you’ve made maki rolls before, you’ll see how easy this is. All my guests were amazed!

Jorge Y Sazón @cook_17093414

An Andean twist with flavors from my homeland. If you’ve made maki rolls before, you’ll see how easy this is. All my guests were amazed!

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Ingredients

1 cupwhite quinoa (about 170 grams)
3 cupswater (about 710 ml)
2 tablespoonscornstarch
12 tablespoonswhite vinegar (about 3/4 cup or 180 ml)
2 tablespoonssugar
1 tablespoonsalt
Optional: food coloring (I used airampu)

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Steps

1

Rinse the quinoa several times until the water runs completely clear.
2

Add the quinoa, water, cornstarch, and food coloring to a saucepan. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the mixture is semi-dry and sticky.
3

Transfer the quinoa to a glass or ceramic bowl. Add the sugar dissolved in vinegar. Keep covered for 10 minutes.
4

Fill with your favorite ingredients. I used trout, goat cheese, and pepino melon. You can use nori seaweed to roll it, but I used cooked Swiss chard leaves for a more Andean and original touch.