Rachael Finch

Quinoa sushi

Quinoa (pronounced “keen – wah”) has the highest nutritional profile in the grain family. People in South America have been growing and consuming it for about 8,000 years. It’s an extremely high energy grain which explains why the Incas were able to run such long distances at high altitude after eating it. It’s high in protein, B Vitamins, iron, zinc, potassium, calcium and Vitamin E. It’s also gluten free, so great for people with celiac disease and other digestive related issues.

Packed full of goodness why not give it a whirl in the kitchen? It’s easy-peasy-lemon-squeezy. To make a basic quinoa; rinse the quinoa before cooking, place 1 cup of quinoa with 2 cups of water. Bring to the boil and simmer for 15mins or until all water has evaporated. Season or flavour with whatever like! I made these quinoa + tofu rolls for Michael and I recently. They went down a treat.

Quinoa + tofu rolls. Makes approx 5 rolls.

Ingredients:
2 cups quinoa, cooked (seasoned as you like)
300g firm tofu, cut into strips
1 pkt Japanese nori rolls

Vegetables, thinly sliced:
1 carrot
1 cucumber
1/2 red onion
1 Avocado
Lettuce leaves

Method:
1. Spread quinoa onto nori roll and top with other ingredients as you wish. See my picture as an example. Simple as!

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