When you have dietary restrictions you’ve always got to plan meals and snacks ahead of time for work, travelling or parties. Otherwise, you’ll starve. Ok, you probably won’t starve, but it’s difficult to find convenience foods that are healthy, dairy-free and gluten-friendly.
On occasion, I misjudge how much food I’ll need during the day and end up craving something satisfying by 3:00pm. Sushi is always my go-to snack – it’s filling, but not too heavy, inexpensive and convenient. However, I am concerned about eating so much white rice, since it doesn’t have much nutritional value.
That’s why this recipe is genius. Genius! It’s got the tasty comfort of traditional sushi with added benefits from the quinoa like protein, magnesium, riboflavin and fibre, to name a few.
These are not difficult to prepare and you can fill them with anything. My favourite sushi has avocado and yams – how about you?
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From The Conscious Cook
1 ½ cups cooked quinoa
1 tsp rice vinegar (or to taste)
1 tsp sugar (or to taste)
2 tbsp vegan mayonnaise
1 tsp sambal olek (or any garlic chili paste)
Half of a large avocado, sliced
Mix the vegan mayonnaise with the sambal olek and set aside. Sprinkle sugar and rice vinegar over the quinoa and mix until well incorporated.
Take one sheet of nori and spread quinoa onto it in thin layer, leaving a few inches at the top. Place avocado slices at the bottom of the nori, dollop the mayonnaise mixture across the slices and roll the maki up tightly. Dab water onto the exposed nori at the top and seal. Cut into slices.