1 cup dry quinoa
2 cups water or veggie broth
1 teaspoon salt
1 tablespoon vegan butter (I use Soy Garden spread)
4 sheets nori
1 avocado, sliced
toasted sesame seeds or gomasio (sesame salt), as needed
1. Start by toasting the quinoa in a dry pan until it achieves a light golden color. Then rinse the quinoa in a strainer until the water runs clear. Cook the quinoa in 2 cups water or broth and salt 15-20 minutes, until done. Stir in vegan butter. Let cool to room temperature. It helps to transfer the quinoa to a large bowl to speed the cooling time.
2. If you have a bamboo sushi mat, this will come in handy but is not totally necessary. Lay a sheet of nori on the mat if you have one (if not just lay it flat on the counter) and place 1/4 of the quinoa along the edge or the nori closest to you.
3. Lay the avocado next to the quinoa and sprinkle with sesame seeds or gomasio. Start rolling up the nori at the edge closest to you, and roll tightly!
4. Just before you finish rolling, dampen the edge with water to seal the roll. Slice with a serrated knife and enjoy!