One of my weak spots, if you can call them that, is for sure sushi. I don’t think it’s a bad thing though, to eat sushi every now and then, and here in San Francisco you can found the most creative sushi rolls that will send you to sushi heaven straight away. But last day, I decided to try to healthify homemade sushi a tiny little bit.
If you make a quick google search on Quinoa Sushi, you will get hundreds of ways of doing it. I went for the easy way, using what I already had at home. Boiled a cup of Tri-Color Quinoa (you can of course use whichever quinoa you have at home) for 15-20 min, added some japanese rice vinegar, salt and just a tiny bit of agave and let it cool down in the fridge.
The best thing about DIY is that you can fill the rolls with whatever you like. I used celery, carrots, cucumber, avocado and chives. In one of the rolls I also added the Not A Salmon Pate I made a couple of days ago. Lastly, I sprinkled some hemp seed on top (sesame seeds are also delicious on sushi rolls!). Use a sharp and clean knife to cut into preferred sizes of slices.
And lastly, a little bit about Quinoa. Quinoa is one of the most protein-rich foods we can it, and it contains all nine essential amino acids. It’s actually not a grain but a seed and is packed with fibers. For more health benefits, please take a look here (I just realize I’m running out of time).