Quinoa Maki with Avocado and Cajun Portobello Fillets

Course Appetizers Prep Time 15m, not including quinoa cooking and cooling Total Time Under 1h

Ingredients in this Recipe

1 avocado, cut into ¼ inch thick slices
1 cup quinoa, cooked in water according to package directions and cooled to room temperature
1 tablespoon sambal oelek (Thai chile sauce)
1 teaspoon sugar
1½ tablespoons white wine vinegar
2 garlic cloves, minced
2 scallions, chopped
2 shallots, chopped
2 tablespoons vegan mayonnaise
2 teaspoons rice vinegar
2 to 3 tablespoons low salt Cajun seasoning
4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼ inch slices
5 or 6 nori sheets
Sea salt
Soy sauce
¼ cup extra virgin olive oil
½ cup dry white wine

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