I have a habit of clearing up any leftover veggies in the fridge once a week, usually on Sundays. And last week, I made some vegan quinoa sushi rolls for dinner, as well as lunch on the next day. Quinoa sushi is a very good idea for packed lunch because it is convenient to eat, yet full of nutrients and varieties, you can just throw in whatever veggies you like.
Makes 3 sushi rolls
1/2 cup uncooked quinoa (I used the red one, but the white one will be perfectly fine)
1 cup water (for cooking the quinoa)
1 1/2 Tbsp coconut vinegar
1/2 tsp agave
1/2 small red capsicum
1/2 small yellow capsicum
Handful of alfafa sprouts
3 raw nori sheets
Salt to taste
Tahini Tamari Sauce
1/4 cup tahini
2 Tbsps tamari
2 tablespoons toasted sesame oil
3 Tbsps coconut vinegar
1 Tbsp agave
1 tsp grounded ginger
1/2 tsp turmeric powder
2 garlic cloves
- Cook the quinoa according to the instructions on the package
- While the quinoa is cooking, cut the capsicums and cucumbers into thin and long strips
- When the quinoa has cooked and still hot, remove it from the pan. Mix in the vinegar and agave syrups and mix well
- After stirring for around 2 minutes, the starch from the quinoa will be released and the quinoa will be thick and sticky when touching with hands
- Cool the quinoa completely
- Place one nori sheet on a bamboo sushi mat, with the shiny side of the nori facing down, spread a thin layer of quinoa on the nori (around 1/3 of the cooked quinoa). Remember to spread it out up to two thirds of the square nearest to your body.
- Place the red capsicums strips horizontally, on top of the quinoa; yellow capsicums vertically upward of the red capsicums. Followed by the cucumber. Then, place the alfafa sprouts on top of all ingredients
- Roll up tightly and wet the end of the nori sheet to stick it together.
- Repeat to make other 2 rolls. Use a sharp knife to cut into rolls.
- Serve it with tahini tamari sauce
- Keep it in the fridge if you are not going to eat it right away.
- baby spinach
- marinated portobello