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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


  • 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


  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.


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?


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  1. phil Greenberg says:

    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 !!!!