Quinoa Sushi



Cook quinoa in vegetable stock in a pot for 15-20 minutes. Allow to cool before adding salt, sugar and rice vinegar. Stir well and set aside.

Place a sheet of seaweed onto a bamboo sushi rolling mat (or on a cutting board), with the shiny side face down. Take one-third of the quinoa and spread over the bottom half of the sheet of seaweed, firmly patting down. Arrange a mixture of the vegetables in a line in the middle of the quinoa. Roll up tightly away from you. Repeat with remaining vegetables and seaweed.

Set aside for 20 minutes for seaweed to soften then cut into slices and serve with soy sauce, wasabi and ginger. 



  • 1 C quinoa, well rinsed
  • 1 1/2 C vegetable stock
  • Pinch salt
  • 1 Tbsp sugar
  • 1 1/2 Tbsp rice vinegar
  • 3 sheets nori seaweed
  • Capsicum, thinly sliced
  • Avocado, thinly sliced
  • Tofu, thinly sliced
  • Carrot, thinly sliced
  • Grated ginger
  • Wasabi
  • Soy sauce