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nori rolls with quinoa and vegetables

Rainbow nori rolls©

For a healthy twist on traditional sushi nori rolls, try these rainbow quinoa rolls for a lunch idea that’s lower GI. This recipe is packed with nutrient-rich, colourful veggies and heart-healthy fats from avocado!


Serves: Serves 4

Number of ingredients: 11 Ingredients

To prep: 20 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy: 1183kJ

  • Protein: 8.9g

  • Fat (total): 13.8g

  • - Saturated Fat: 2.8g

  • Carbohydrate (total): 27.2g

  • - Sugars: 3.6g

  • Fibre: 6.4g

  • Sodium: 331mg


1 cup black quinoa, rinsed and drained

2 cups water

2 tablespoons apple cider vinegar

4 sheets nori

½ small fresh beetroot, peeled and cut into matchsticks

¼ capsicum, peeled and cut into matchsticks

¼ carrot, peeled and cut into matchsticks

Handful of pea sprouts


Avocado cream:

2 avocados, peeled and chopped

3 teaspoons apple cider vinegar

¾ teaspoon salt


  1. Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.
  2. Place a sheet of nori shiny side down on sushi mat or bench.
  3. Spread quinoa over nori leaving 2cm at short end.
  4. Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
  5. Roll up firmly towards the end with 2cm gap. Cut in half.
  6. Repeat with remaining nori sheets and ingredients.
  7. Serve with soy sauce. Makes 8 (2 per serve).

Avocado cream: Place all ingredients in a food processor and process until smooth and creamy.