Easy quinoa sushi bowl
Making sushi is fiddly. Plus regular white rice is terrible for your insulin levels. The quinoa is super easy to prepare and then you just chuck everything in a bowl!
Ingredients
- 200 g quinoa rinsed
- 400 ml boiling water
Vinaigrette dressing for cooked quinoa
- 2 tbsp rice vinegar
- 2 tbsp rice syrup
- 1 tsp fine sea salt
Other ingredients
- 2 cans tuna in brine drained
- ½ cucumber peeled and deseeded
- 2 sheets of nori seaweed 100% seaweed
To serve
- tamari gluten free soy sauce
Instructions
- Boil the kettle and weigh 400ml into a medium size saucepan.
- Bring to a simmer on high, then turn the heat to low I put my electric hob on #3.
- Tip in the rinsed quinoa, stir and cover the pan with a lid.
- Simmer for 15-18 minutes until all the water has been absorbed.
- Remove from the heat and scrape into a sieve to cool.
- Meanwhile, mix the vinaigrette ingredients in a cup. Heat in the microwave for 20 seconds to dissolve the syrup and salt.
- Put the quinoa into a bowl and pour over the vinaigrette. Stir well.
- Cover and pop in the fridge for an hour to chill.
- When ready to serve, using scissors, cut the seaweed into small squares and add to the quinoa.
- Finely dice the peeled and deseeded cucumber.
- Add the diced cucumber and drained tuna to the quinoa and seaweed. Stir well and serve with tamari to taste.
