Quinoa sushi with raw beetroot, avocado and cucumber
Yep, we heard your tummy rumble!
An easy lunch or a no-fuss dinner, this recipe for quinoa sushi with raw beetroot, avocado and cucumber from Sydney-based food blogger and designer Madeleine Lumley (@madeleinelumley) has our hearts and tastebuds.
Maddie says this quinoa sushi is “one of my favourite little meals, it’s such a super easy meal or snack, and while it looks pretty impressive it actually takes no effort at all”. We think the only thing that could improve this recipe was if someone else made it for you (HINT: print this out for your housemate).
If you aren’t a big quinoa fan, you can sub in the more traditional option of rice or even cauliflower. The beetroot lends a beautiful sweetness, and you can’t go wrong with the creaminess of avocado.
Serves two (can easily be doubled):
1 cup uncooked quinoa
1 tbsp rice vinegar
1 tbsp maple syrup
1 cucumber, cut into sticks
1 avocado, sliced
1/2 raw beetroot, grated
a couple of handfuls of sprouts
3-4 sheets of nori seaweed
Tamari soy sauce, sesame seeds and pickled ginger for serving.
- Rinse the quinoa and cook it according to the packet instructions (this should take around 15–20 minutes).
- Once cooked, drain any excess water and mix the vinegar and maple syrup through. 3. Spread the quinoa out across two thirds of the nori sheets.
- Fill with cucumber sticks, avocado, raw beetroot and sprouts.
- Using a bamboo mat (optional, but much easier!), roll the sushi up carefully.
- Slice into rounds, and serve with pickled ginger, tamari soy sauce and a sprinkle of sesame seeds.