Cup of Yum
1. Heat a small pot to medium-high heat.
2. Rinse your quinoa. drain it of all liquid, then add it to the pot, stirring constantly as you lightly toast it for extra nutty flavor.
3. Add two cups of water as well as the rice and turn to highest heat setting.
4. Once it starts to boil, reduce heat to low and simmer, covered, for twenty minutes. Once its hot and fluffy, season with vinegar, salt, and sugar.
5. Fluff with a fork and allow to cool in a separate bowl.

Prep your veggies while the rice and quinoa simmer away:

1. Cut the ends from the asparagus and blanch it briefly in boiling water to tenderize.
2. Next julienne the carrots, and cut the bell pepper and cucumber into thin strips.
3. Snip as many strips of green onion as you'd like and grab a big fistful of sprouts too! I like to lay out all my veggies, toppings, and sauces, so that once the rice and quinoa are ready, I can quickly roll everything together and start chowing down.
4. Cover a bamboo mat with plastic wrap and top with a sheet of nori.
5. Using a large spoon, spread quinoa and rice in a thin layer atop the seaweed sheet.
6. At the very end of the sheet, arrange your veggies in three compact rows.
7. If you're adding fish or cream cheese you'll add it here as well.
8. First time rolling sushi? [click here] for a photo tutorial of the entire process.
9. Roll, slice, and sprinkle with sesame seeds!