Recipe: Quinoa & Bulgur Nori Rolls

Directions

• Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
• Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min.
  
• In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
• Mix the mayonnaise and Sriracha in a small bowl.
•  Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
• Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
• When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.