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Quinoa Sushi with Tuna & Mango


Yield: 6 - 8 rolls
Serving Size: 1 - 2 rolls


1 sushi rolling mat
1 1/2 cups quinoa, cooked
1 teaspoon organic rice vinegar
1/2 teaspoon ground ginger
1/2 teaspoon salt
10 nori (seaweed) sheets
1/2 lb sushi grade tuna, sliced very thin
1 ripe mango, cut into thin slices
1/2 cucumber, cut into thin slices
3 green onions, greens removed, thinly sliced lengthwise
2 small carrots, julienned
Gluten-free soy sauce & wasabi paste for dipping



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