Quinoa Sushi Salad
Recipe type: Vegan
Cuisine: Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2.5 cups cooked quinoa
  • 1 red bell pepper
  • 1 medium carrot, shredded
  • ½ medium avocado
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. oil (I used Vega Antioxidant Omega blend)
  • 2 Tbsp. low sodium Tamari
  • 1 Tbsp. pickled ginger, sliced thin
  • 1 sheet Nori, cut into small pieces
  • ¼ cup fresh cilantro
  • 1- 2 tsp. Coconut oil
  • ¼ red onion
  • ½ green bell pepper
  • 1 cup broccoli
  • 1 cup kale
  • Extra tamari and rice vinegar to taste
  1. Cook quinoa, as per instructions and let cool.
  2. Slice red pepper, carrot, and avocado into the shape that you generally like to eat. I shred the carrot and slice the pepper and avocado fairly small, but if you like bigger chunks, go for it!
  3. Mix rice vinegar, oil, and tamari with a whisk and pour on top
  4. Slice nori and pickled ginger into small pieces and toss in.
  5. Sautee onion, bell pepper, broccoli, and kale in coconut oil. I generally do the onion for five minutes, add bell pepper and cook five minutes more, then add a touch of water to steam/cook the broccoli and kale. That whole shebang should take less than 10 minutes.
  6. Add veggies to salad, toss all ingredients together, and adjust rice vinegar and tamari to taste.
Recipe by Super Strength Health at http://superstrengthhealth.com/quinoa-sushi-salad/