Vegetable Quinoa Sushi with Wasabi Crema

Well, the holidays and their many indulgences are now a thing of the past, and if you're anything like me, you have vowed to enter the new year with a steadfast resolve to eat healthier. But while dieting is one of the most popular New Year's resolutions, it is also one of the most frustrating to stick to because eating healthy can often equate to boring, bland foods. So this month my posts will be dedicated to light, healthy, detox-friendly meals that are still colorful, vibrant and exciting at the same time. Bright, fun foods that are visually appealing will eliminate any feeling of deprivation, so you'll be well on your way to fighting the bulge after the holiday binge!

These quinoa sushi rolls have become a staple in my rotation ever since I first eyed them on Pinterest. Quinoa is loaded with fiber and protein, making it a much healthier alternative to traditional sushi rice. And this dish is a dazzling way to sneak in a healthy dose of veggies, too. I've had so much fun playing with different sauce and vegetable combinations, and I think it's safe to say that this is my favorite so far. The sundried tomato adds a nice bold flavor, and the little enoki mushrooms give it an authentic sushi vibe. I like to season the vegetables with a bit of salt before rolling the sushi, so if you wanted be really good and skip the wasabi crema they could certainly stand alone.

makes about 3 sushi rolls
Ingredients
1 cup quinoa
2 tbsp rice vinegar
1 tbsp water
1 tsp agave nectar
1 tsp salt
3 nori sheets
2 oz. sundried tomato, julienned
1/2 avocado, sliced thinly
1/2 cucumber, julienned
2 oz. enoki mushrooms
3 asparagus spears
1/2 tbsp wasabi powder
1/4 cup light sour cream

*Special Equipment: bamboo rolling mat

Instructions
1. Cook quinoa according to package instructions and cool completely.
2. Meanwhile, blanch the asparagus and enoki mushrooms in boiling water for approximately 30 seconds, then shock in a bowl filled with ice water. Drain on paper towels and slice asparagus spears in half.
3. Whisk rice vinegar, water, agave and salt in a small bowl and combine with cooled quinoa. This will make your quinoa "sticky" like sushi rice.
4. Cover bamboo mat with plastic wrap and top with a sheet of nori. Spread 1/3 of quinoa evenly over nori, leaving about 1/2 inch clear at the top. Fill the middle section with vegetables, season with salt and roll tightly. Click here to watch a very helpful video on how to roll sushi! Slice evenly and serve with wasabi crema and soy sauce for dipping.
3. To make wasabi crema, combine wasabi powder and sour cream in a small bowl, thinning with 1 tbsp milk or water at a time until desired consistency is reached.