Quinoa Sushi

Quinoa Sushi in under 30 minutes

This South American superfood has had the Food and Agricultural Organization of the United Nations (FAO) officially declare that 2013 be recognized as "The International Year of the Quinoa". So why not join all the fuss and enjoy your favorite "carb" filled meals by replacing the refined sugar content with Quinoa. 

The benefits of Quinoa are only just starting to be discovered by research. Quinoa is one of the few complete protein grains rich in antioxidants, phytonutrients, polysaccharides, flavonoids quercetin and kaempferol and small amounts of omega 3 fatty acids. Quinoa also contains the amino acid Tryptophan that is a precursor to the "happy" neurotransmitter Serotonin.

This grain is suitable for diabetics, PCOS women, insulin resistance (pre-diabetic), weight loss and wellness as it wont impact your blood sugar levels the same as white rice sushi will.

Quinoa Sushi

Ingrediants

1 cup of organic Quinoa
1 large cucumber
1 packet of Nori sheets
50 grams of smoked tuna/salmon or boiled egg

Method

Step 1. Cooking Quinoa. Add one cup Quinoa to two cups water in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover (around 15 minutes). If Quinoa looks dry, you can add 1/2 more water, so it sticks nicely. Let cool for 20 minutes.

Step 2. While Quinoa is cooking prepare your fillings. Slice Cucumber into strips. Slice Tuna/salmon into small pieces. If using eggs, boil and mash. 

Step 3. Place a sheet of Nori onto a bread board or sushi mat if you have one. Add Quinoa evenly over the Nori leaving 1 inch free at the top of the sheet uncovered (as the quinoa will spread when you roll it).

Step 4. Place fillings 2 inches from the bottom of the sheet in a straight line. I put the Tuna first sitting the Cucumber on-top.

Step 5. Roll. Starting from the bottom, roll the nori up. When it is rolled to the top, leave it on the bread bored to set (other wise it breaks when you move or cut it). 

Step 6. After 10 minutes of the rolls sitting, slice into desired sizes with a serrated knife. Serve with tamari, vinegar or side with a salad or miso soup. Enjoy!!!

Written by Sandi Louise Ross. 

Naturopath, Nutritionist, Acupuncturist at The Niraamaya Centre, Thailand