Wild Herb and Quinoa Sushi
Try this Wild Herb and Quinoa Sushi recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/2 avocado
- 2 radishes
- 2 cups cooked and cooled quinoa
- 2 nori sheets
- 1/2 tbs miso paste + 1 tbs water
- handful of wild herbs (i used purslane basil and brahmi - feel free to use herbs or greens of your choice)
- Carbohydrate 9.14437 g
- Cholesterol 0 mg
- Fat 14.75686 g
- Fiber 6.89309981107712 g
- Protein 2.37332 g
- Saturated Fat 2.142682 g
- Serving Size 1 1 serve (115g)
- Sodium 13.041 mg
- Sugar 2.25127018892288 g
- Trans Fat 0.928232999999999 g
- Calories 164 calories
On a bamboo sushi place, place 1 nori sheet shiny side down.Dissolve the miso in the water and stir it through the quinoa.Place half the quinoa evenly over the bottom half of the nori sheet, leaving about 1 inch from the bottom.Slice the avocado and radishes, and place half on top of the rice.Add half the herbs on top.Roll the sushi and seal the edge with some water.Slice with a sharp, wet knife into desired lengths.Repeat with remaining ingredients.Store in fridge until ready to eat!
