QUINOA SUSHI WITH PAW PAW, SNAPPER, CELERY & CARROT
Gluten Free, Healthy Eating, Organic, Trendsetter Grain
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
The UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. It's a complete protein and a fantastic wheat-free alternative carbohydrate. In fashion you would call it a trendsetter!
I love everything about sushi, which is already considered a health food, except for the white rice. (There is a few places in Perth who started selling brown rice sushi but it's still a rarity.) So using these grain-like seeds really sparkles things up in terms of good carb, high protein and extra fiber for your next Japanese wraps. Quinoa gives an almost creamy texture with a full, nutty flavor. Be as creative or traditional with your fillings as you wish. I often make sushi to use up leftovers. This version is with cooked snapper, celery, paw paw, avocado and salad/spinach leaves. Add some hummus or beetroot dip for variety.
It's safe to say that Quinoa is the supergrain of the past (it's also called the gold of the Incas) and the future.
Its nutritional profile is quite superior:
A complete protein with all amino acids, rich in fiber, Iron, Lysine, Magnesium, Vitamin B and Manganese. What more could you possibly want out of a grain?
200 gr cooked Quinoa
3 organic nori sheets
1 stick celery
1 red bell pepper
1/2 ripe paw paw
1 cooked snapper
1 ripe avocado
2 salad leaves
2 spinach leaves
Soak Quinoa overnight to reduce the amount of phytic acid. Rinse well in a sieve under cold water and cook like rice.
Meanwhile, finely slice all of your ingredients. Lay nori sheets out on a flat surface, assemble and roll like traditional sushi.
Cut each sushi roll in even pieces and serve with tamari sauce.