Quinoa Sushi Salad
Last week I had my first foray into the wonderful world of making a meal plan for a client with a lot of allergies and food intolerances. I sent her a list of meals that I thought would be appropriate in her meal plan, got her seal of approval, and got to testing. It was a very delicious week!
One of the recipes on that list was a delightful little thing called Quinoa Nori Rolls. Sushi rolls without the empty carb spike and crash, hunger an hour later, and added sugar? I was pumped at the idea. How hard could it be? I thought. Famous last words.
The answer to my question was that I found making Quinoa Nori rolls to be very, very hard. The grains weren’t sticky like sushi rice with added sweetener, I had no sharp knives to slice my rolls into bite sized pieces, and I destroyed my kitchen with my efforts. I almost wrote off the recipe entirely, but then I had a flash of brilliance. SUSHI SALAD, I thought. Duh.
The resulting salad is tangy, filling, complex and delicious. I ate big vats of it for three meals in a row, and enjoyed every bite. I hope you do the same!
|Quinoa Sushi Salad|| |
- 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
- Cook quinoa, as per instructions and let cool.
- 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!
- Mix rice vinegar, oil, and tamari with a whisk and pour on top
- Slice nori and pickled ginger into small pieces and toss in.
- 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.
- Add veggies to salad, toss all ingredients together, and adjust rice vinegar and tamari to taste.