Danielle’s Quinoa Sushi_small

Quinoa Sushi

by Danielle Minnebo April 7, 2017

Quinoa Sushi

By: Danielle Minnebo

Quinoa is a great alternative to rice when making sushi. It provides a nuttier flavour and is more protein-rich than white or brown rice.

Servings

Prep time

Cook time

Recipe

Ingredients

1 cup uncooked quinoa, washed
8 nori sheets
1 avocado, thinly sliced
1 carrot, thinly sliced
½ capsicum, thinly sliced
1 spring onion, thinly sliced
Thumb ginger, thinly sliced
Tamari sauce, wasabi paste & toasted sesame seeds, to serve

Method

Add quinoa to saucepan with 3 cups water. Bring to boil and simmer over low heat for 15 mins. Overcook slightly so it’ll stick together to make sushi. Once ready, put aside and allow to cool before using.
To assemble, I like to put it all out on the table so people can help themselves and choose their own fillings. Serve with some tamari sauce, wasabi paste and toasted sesame seeds. Make sure you have bamboo sushi mats to make it easier to roll sushi.
Start with sheet of nori, top with quinoa then your choice of vegetables or protein down centre. Roll up tightly before slicing with sharp knife into bite-size pieces.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: dinner, gluten-free, vegan

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.