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Avocado Nori Quinoa

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This was incredibly foodgasmic much like my first experience with sushi. So much so that Jeremy wanted me to title the recipe ‘F*ing Good!’

The flavors are completely familiar in one sense especially if you like love sushi but we’re totally mixing it up by bringing those delicious elements to a quinoa dish.

Mmm mmm good!

I didn’t try sushi until I was in my early 20’s and then when Jeremy and I started dating, I was able to introduce him to sushi. What a fun experience. I practically have orgasms while eating sushi and I remember wondering if he would love it, hate it or think I’m crazy. Luckily our palates are in sync.

Which reminds me that Jeremy has always been awesomely open-minded when it comes to food. It took me a few years of california rolls and watching other people eat sashimi or rolls with raw fish before I would dare try. Jeremy dove right in the first time. One of the many things I love about him is how he gives everything a chance from green smoothies to spirulina to our recent journey with fermented foods.

 

Nori sheets are a great thing to have in the house, you can make the obvious roll, add them to soups, or even make crazy rolls like the banana peanut butter nori roll.

I only had one nori sheet left otherwise I might have added another. One is a good place to start though. Nori can be found in most big grocery stores in the Asian section, at Asian markets, natural health stores, or Whole Foods.

I kind of cut them down the lines using kitchen shears, stacked them, and then cut off strips over the pot.

Nori is a great source of Vitamins A & C, iron, and also potassium.

Avocado Nori Quinoa

  • Yield: 2-4 servings

Ingredients

  • 1 cup Bob's Red Mill Organic Quinoa (if it's not Bob's it will need to be rinsed)
  • 2 cups water
  • 1 tablespoon white miso
  • 2" piece of peeled ginger, thinly sliced or minced
  • 1 nori sheet (toasted or untoasted), cut into strips with kitchen shears
  • 2 tablespoons rice vinegar
  • 1 tablespoon Bragg liquid aminos or tamari (a better type of soy sauce)
  • 1 loose cup cilantro, chopped or cut with cooking shears
  • 1 small avocado, cubed
  • ground pepper to taste

Instructions

  1. Bring 2 cups water to boil in a medium sauce pan. When boiling add quinoa and miso, stirring with a whisk to break up the miso. Bring back to a boil, then reduce heat to a simmer and cover, cooking for 12 minutes or until water is absorbed. During the last few minutes add the ginger and nori.
  2. Remove from heat, fluff with a fork and set aside for 15 minutes.
  3. Finally add the cilantro, avocado, rice vinegar, Bragg liquid aminos, and ground pepper.
  4. Toss to evenly mix and serve.
https://feedyourskull.com/2012/08/24/avocado-nori-quinoa/

 

This message is Super Quinoa and awkward face approved.

I would love to hear if you make this!

What is your favorite type of sushi roll?

XOXO

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3 comments

  1. phil Greenberg says:

    Michelle,
    What a brilliant symphony of taste and ingredients. I would add some black sesame seeds ,but WOW.
    Thank you for your blog/website and making the world a better place !!!!