Green Quinoa Sushi Rolls

Regular rice sushi rolls can get a bit boring. When it happens, may I suggest you use quinoa instead of rice? It gives your sushi roll a whole new layer of taste and texture. These green quinoa sushi rolls are loaded with the best of the greens – avocado, spinach, and spring onions. They add an extra crunch, nutrition, and freshness.

Before we head to the recipe, I should confess. I’m a real sushi maniac. I could have sushi for breakfast, lunch, and dinner. But over time I felt an urge to try a less classical form of sushi. And so these green quinoa sushi rolls were born.

When it comes to quinoa, a lot of people think that quinoa is a grain. I used to think same. But actually, it’s a seed and is a relative of green leafy vegetables like spinach. Quite a surprise.

Quinoa is a complete protein rich. 100 g of this seed contains 14 g of protein containing all 9 essential amino acids. As for the minerals, quinoa is full of magnesium that helps to relax blood vessels and might ease migraines.

And the best part – quinoa contains almost twice as much fiber as most of the other grains. Fiber is essential for healthy digestion, and it also aids weight loss.

So aside from the crunch and delicious, these sushi rolls offer quite a few health benefits too. Now it’s time for the recipe.

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To make 4 quinoa sushi rolls, you’ll need:

  • 4 nori (dried seaweed)
  • 1 cup of quinoa
  • 2 cups of water
  • avocado
  • cucumber
  • 100g of spinach
  • few spring onions
  • parsley
  • bamboo rolling mat (optional, but will be easier to make the rolls)

Directions:

  1. Prepare the quinoa by washing it in cold water to remove any residue. Place water in a small saucepan and bring to boil. Put quinoa into the water, cover and let cook for 12-15 minutes. When it’s ready, all water should be soaked in. Then let it cool.
  2. Make the rolls. Place a bamboo rolling mat on a flat surface, lay a sheet of nori on top of that. Spread the cooled quinoa evenly over the nori (about a 1/4 cm thick). Leave about 2 cm of the nori uncovered at the end.
  3. Place avocado slices, some spinach, spring onions, cucumber and parsley on top of the quinoa.
    Lift the end of the bamboo mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Use a sharp knife to cut the sushi into smaller pieces.

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