Quinoa Sushi with Wild Herbs - Amazingly Nutritious & Tasty To Eat

If you’re a sushi lover looking for a healthier twist on the classic roll, Quinoa Sushi with Wild Herbs is a must-try. This recipe replaces traditional sushi rice with protein-packed quinoa, adding a unique texture and a boost of nutrients. Paired with fresh wild herbs, this dish is as flavorful as it is wholesome. Perfect for a light lunch, dinner, or even a fancy appetizer, this quinoa sushi is both delicious and easy to make at home.

Why Quinoa Sushi?

Quinoa is a superfood known for its high protein content and essential amino acids. It’s gluten-free and rich in fiber, making it a great alternative to traditional sushi rice. When combined with fresh wild herbs, the result is a sushi roll that’s light, refreshing, and full of earthy flavors. Plus, it’s a creative way to enjoy sushi with a twist!

Ingredients

To make Quinoa Sushi with Wild Herbs, gather the following ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (optional)
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 1 avocado (sliced)
• 1 cucumber (julienned)
• 1 carrot (julienned)
• A handful of wild herbs (such as arugula, watercress, or dandelion greens)
• Soy sauce (for dipping)
• Pickled ginger (optional, for serving)
• Wasabi (optional, for serving)

Instructions

1. Cook the Quinoa

Start by cooking the quinoa. Combine the rinsed quinoa and water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.

2. Season the Quinoa

Once the quinoa is cooked, transfer it to a large bowl. Add the rice vinegar, sugar (if using), and salt. Gently mix everything together, then let the quinoa cool completely to room temperature. This seasoning gives the quinoa a subtle tang, similar to sushi rice.

3. Prepare the Vegetables and Herbs

While the quinoa is cooling, prepare the vegetables and wild herbs. Slice the avocado, julienne the cucumber and carrot, and rinse the herbs. Set everything aside, ready for assembly.

4. Assemble the Sushi Rolls

Place a sheet of nori shiny side down on a bamboo sushi mat or a clean surface. Spread a thin layer of the seasoned quinoa evenly over the nori, leaving about 1 inch at the top edge. Arrange a few slices of avocado, cucumber, carrot, and a handful of wild herbs in a horizontal line across the center of the quinoa.

5. Roll the Sushi

Using the sushi mat (or your hands), carefully roll the nori from the bottom edge over the filling, pressing gently but firmly to keep the roll tight. Continue rolling until you reach the top edge, then moisten the uncovered nori edge with a little water to seal the roll.

6. Slice and Serve

Using a sharp knife, slice the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean. Serve the quinoa sushi with soy sauce, pickled ginger, and wasabi on the side.

Comment and let us know your experience! All the love!