Recipe: Lauren Dangoor’s Quinoa Sushi

Sunday is a day of recharging before having to go to work on a Monday. Which is why this recipe fits nicely with the theme of Superfood Sunday. We asked welltodo Londoner Lauren Dangoor, the beautiful blogger behind Healthy Remedy, to share her favourite Superfood Sunday recipe. Her superfood weapon of choice? Quinoa; with a Japanese twist…

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Superfoods are richer in vitamins, minerals, nutrients, and are therefore highly beneficial for your health and well-being. One of my favourite dishes to make is Quinoa Sushi. Quinoa is a great source of protein and is easy to digest. You can also make quite a few pieces in one go! Most ingredients can be easily purchased from your local supermarket making it an easy dish to make… and you can even save some for your lunch on Monday!

Traditionally prepared with white rice, this recipe offers an alternative… with a nutrient rich combination of quinoa as a superfood, and vegetables, to get you refuelled and ready to go for the week. We all know how lazy we can be on a Sunday but no one ever said you couldn’t be healthy and lazy at the same time. 

Quinoa Sushi

Prep 25min
Total cooking time 15min
Requires large pot and sushi rolling mat

Servings : 16 large pieces

Ingredients:

½ cup red and white quinoa
1 tsp Sesame oil
1 large tsp extra virgin live oil
A pinch of pink Himalayan salt
1 tsp raw organic apple cider vinegar
4 nori (seaweed) wraps
1 avocado
1 carrot julienned
4 raw baby corn julienned
1 handful of spinach leaves

Dressing for the inside of the sushi
2 tsp tamari soya sauce
1 tsp raw organic apple cider vinegar
A squeeze of half a lemon

Instructions:

1. Cook quinoa in boiling water for 15 minutes (1 part quinoa 2 part water.) Allow to cool for 10 mins.
2. Add the sesame oil, 1tsp of apple cider vinegar and olive oil to the quinoa and fold the quinoa.
3. Lay nori on a rolling mat (shiny side down) and pat the quinoa into a medium layer across 2/3 of the nori wrap leaving a thin strip at the top visible (farthest from you).
4. Add 1 strip of spinach leaves( usually 3 pieces) near the bottom bit of the nori wrap (closest to you).
5. Then add a line of carrots, avocado and corn on top.
6. Add 1 tsp of the dressing on top and a spread a little drop across the gap you left visible. This will help to help seal the seaweed wrap.
7. Starting from the edge closest to you, gently turning inward, roll tightly to the opposite end using the mat.
8. Using a very sharp knife, cut into pieces.

Lauren Dangoor is passionate about living a healthy London lifestyle and cooking, and loves to blog about it. She shares her recipes and lifestyle via www.healthyremedy.co.uk/ and via Instagram @healthyremedy.