Quinoa sushi bowl recipe
Unwrap your sushi for a fresh, nourishing and easy-to-throw-together feast.
1 cup of quinoa
2 cups of water
1 small ripe avocado
1 tablespoon toasted sunflower seeds
1 sheet of nori, sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
Pinch of salt
Cracked black pepper
1. Rinse quinoa, pour into a medium sized pot and add 2 cups of water. Bring water to the boil. Turn heat to low and cook, covered for 15 minutes. Allow to stand, covered for a further 5 minutes. Fluff the quinoa with a fork. (If you don’t see tiny spirals separating from and curling around the quinoa seeds, or if they are still crunchy, return to stovetop and cook for a further 5 minutes on a low heat.)
2. Prepare vegetables. Using a julienne peeler, create spirals of cucumber and carrot. Slice avocado.
3. Mix salt, pepper, rice vinegar and sesame oil well to create a dressing.
4. Using two bowls, portion ingredients evenly – quinoa, carrot, avocado, cucumber and nori. Top with dressing and sprinkle with toasted sesame seeds.