Recipe: Quinoa & Bulgur Nori Rolls

Recipe: Quinoa & Bulgur Nori Rolls

Tina: The Quinoa & Bulgur Nori Rolls are a simple, yet nutritious snack that brings together a mix of flavors and textures. Using bulgur as a base complements the subtle, nutty flavor of red quinoa, a grain known for its protein richness and health benefits.

The addition of fresh beet slices offers a crunchy element, balancing out the softness of the grains, and adding a natural burst of color. If you’re seeking a wholesome, vegetarian snack, you should give these rolls a try. In the recipe below I suggest that you use soy sauce for dipping, but you can use all sorts of dipping sauces such as hoisin sauce, goma sauce or sweet chili sauce.

Recipe: Quinoa & Bulgur Nori Rolls

Recipe by 2 Hungry Birds – Tina Course: LunchCuisine: Asian



These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture.


  • Stuffing ingredients
  • ½ cup ½ bulgur

  • ½ cup ½ red quinoa

  • 1 tablespoon 1 red wine vinegar

  • Dressing ingredients
  • 3 tablespoons 3 mayonnaise

  • 1 teaspoon 1 Sriracha (chili sauce)

  • Vegetable ingredients
  • 1 package 1 Nori seaweed (for sushi)

  • 1 package 1 pea sprouts

  • 1 1 avocado, cut into strips

  • 4 inches 4 cucumber, cut into strips

  • ½ ½ medium-large beet (uncooked), cut into strips

  • 1 handful 1 cilantro

  • Dipping
  • soy sauce for dipping


  • 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.


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