Red cabbage sushi with quinoa, almonds, raisins, apple, lemon, cinnamon and some mint leaves
A couple of large red cabbage leaves
75 g Quinoa (soaked for minimum 8 hours overnight)
1 handful of almonds
1 handful of raisins
¼ lemon for the juice
1 tsp cinnamon
Some mint leaves
Boil the quinoa for 12 minutes and drain. Add the quinoa to a bowl. Briefly toast the almonds and in the meantime chop the apple in pieces. When ready add the almonds to the bowl together with the apple, cinnamon, mint leaves and raisins. Squeeze some lemon juice on top and give it a good stir.
Boil some water and add the red cabbage leaves for around 2-3 minutes in order to make them slightly soft. This will make it easier to prepare the rolls. If you wish to, you can use raw leaves as well. Place the mixture on the cabbage leaves and roll.