Quinoa rain­bow sushi

Central and North Burnett Times - - LIFESTYLE - Recipe by Michelle Southan and Tracy Ruther­ford Photo by Jeremy Si­mons

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

Method

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.

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