Serves 1-2

6 raw large nori sheets

Nori Filling:

2 avocados, thinly sliced

1 romaine heart, thinly sliced

1 handful of pea shoots or alfalfa sprouts

1 cucumber, thinly sliced

½ cup of raw kimchi (preferably with no sugar or
shrimp paste)


Quinoa Filling:

1/2 cup of dry quinoa

1 tablespoon sesame oil

Squeeze of lime

1 tablespoon Tamari sauce

1/2 cup shredded carrots

Handful of chopped scallions

Sesame seeds (optional) 



1 tablespoon miso paste

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon gluten-free tamari sauce

Combine dressing ingredients in food processor,
blend. In a bowl, combine romaine, cucumber and kimchi. Mix with dressing.

Cook quinoa as directed on box. When fluffy, mix in lime, tamari and sesame oil. Add in freshly chopped scallions, shredded carrots and sesame seeds. 

On a flat surface, place salad mixture on ¼ of
the nori sheet. Add a few pea shoots and 2 slices of avocado. Add a half a palm full of quinoa mix. Tucking the left
corner in, tightly wrap the mixture and roll the nori sheet into a cone-shaped
handroll. (Tip: Slightly wetting the nori edges helps it stick.) Serve with
tamari on the side for dipping.