Quinoa Sushi Salad

Super Strength Health- 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!

Super Strength Health- Quinoa Sushi Salad 1

Quinoa Sushi Salad
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Recipe type: Vegan
Cuisine: Gluten-Free
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 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
Instructions
  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.

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Enjoy!