Quinoa Sushi with Mixed Vegetables and Dipping Sauce

(Serves 4)

Quinoa is a complete protein, making it a great substitute for rice in this sushi. With the addition of miso and kimchi, this becomes a fantastic dish which helps promote the growth of beneficial gut bacteria and healthy flora. This can be prepared the day before and eaten the next day as well, or the vegetables and quinoa can be made the night before and then assembled for a delicious work or school lunch.

1 cup quinoa, soaked for 20 minutes and rinsed
1 avocado, sliced
1 tsp apple cider vinegar
1 tsp sesame oil
1 beet, grated
1 cucumber, julienned
1 carrot, julienned
½ kimchi, chopped
1 cup sunflower or alfalfa sprouts
4 nori sheets

DIPPING SAUCE ½ tsp miso paste
¼ cup apple cider vinegar
1 tsp honey
1 tsp tamari

Add rinsed quinoa to 2 cups of water, bring to a boil then lower to a simmer. Cook covered for 20 minutes. Set aside to cool.
In the meanwhile, mix the dipping sauce. Mix the apple cider vinegar and sesame oil into the cool quinoa. Divide into 4, then place one portion on each nori sheet. Line the vegetables and kimchi in the middle of the roll and make 4 rolls. Set aside to firm for a few minutes, then cut each roll into 8 pieces.

Serve with dipping sauce.


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