Another Quinoa attempt. I really enjoyed my first experience with Quinoa, I wanted to try something else. I ran across a Quinoa Sushi recipe and I knew this is what I wanted! Now, don’t let the word “Sushi” scare you… this particular recipe I only used vegetables….so I think you would be surprised how yummy this sushi really is!
First, I will give you the recipe, and then show you my pix
-1 cup Honeyville’s Quinoa, uncooked
-1 3/4 cups of water
-1/2 Tablespoon of olive oil
-Rice vinegar (to taste)
-1/8 teaspoon sugar (or more, to taste)
-1 avocado, cut into small strips
-Toasted sesame seeds (to taste)
-Carrot, cut into small strips
-Cucumber, cut into small strips
-Nori Sheets
In a dry pan over medium-high heat (not too high….it burns quickly, and smells like burnt popcorn! Yes, it happened to me!) lightly toast grain until it is light brown (just a couple of minutes).
Rinse grain in a fine strainer until the water runs clear
In a small saucepan over medium-high heat, add the water and bring it to a boil. Then add the toasted grain, reduce heat and simmer, uncovered, for 12 minutes or until water is absorbed. Fluff with fork and let it cool for a few minutes
Stir in olive oil, salt, rice vinegar, and sugar (I used more sugar than recipe called for).
Lay a sheet of nori on a bamboo sushi mat or flat on counter. Place quarter of the grain mixture along edge of nori closest to you, then line the strips of avocado, carrot, and cucumber. Sprinkle sesame seeds, to taste.
Roll up nori TIGHTLY and ENJOY!!!
(You can add or change what you fill your sushi roll with: shrimp, crab, string cheese, or any other vegetables you like)
Here are some visuals for you:
Toasting the Quinoa
Strips of carrots, avocado, and cucumber
Spreading Quinoa on nori
Layering vegetables and sesame seed
Rolling it tightly
Almost ready to eat…..
Side view
(we dipped our sushi in soy sauce)