Quinoa rainbow sushi
PACKED with a rainbow of superfoods – quinoa, avocado and squash – this sushi is perfect for a light meal.
MAKES: 18 pieces PREP: 30 minutes COOK: 15 minutes Ingredients
110g (½ cup) red quinoa 250ml (1 cup) water 1 tbsp rice wine vinegar 2 tsp sesame oil 1 beetroot, peeled 1 carrot, peeled
1 small red capsicum, deseeded
3 small yellow squash ½ avocado
1 tbsp lemon juice
3 nori sheets Tamari, to serve
1. Place the quinoa in a fine sieve. Rinse well under cold running water. Drain. Transfer to a small saucepan. Add water. Cover and bring to a simmer over medium heat. Reduce heat to low and cook for 15 minutes or until water is absorbed. Transfer to a large bowl. Drizzle with the vinegar and sesame oil. Use a large metal spoon to fold to combine. Set aside to cool.
2. Meanwhile, use a julienne peeler or mandolin to cut beetroot, carrot, capsicum and squash into long thin strips. Use a small sharp knife to cut the
avocado into long thin strips.
3. Place avocado in a bowl and drizzle with the lemon juice to prevent discolouring.
4. Lay a sheet of nori, shiny side down, on a bamboo rolling mat. With damp fingertips, spread one-third quinoa over nori, leaving a 5cm gap at far end. Arrange one-third vegetables across centre of quinoa. Dampen the bare section of nori. Use mat to roll nori firmly around filling. Repeat with remaining ingredients to make two more rolls. Cut each roll into 6 pieces. Serve with tamari.