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Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
Saved 2/06/11 to Kitchen Goddess

Challenge 4, Healthy Recipe, Unwrapped Sushi


This is a recipe provided to us during a recent corporate health fair. For the sushi lovers out there, this healthy salad is a no-brainer. We have since incorporated this dish into many potlucks at our company. I have yet to make this recipe personally as I don't know if my family will enjoy it as much as I do. I don't have a picture to share, simply because it is not my recipe. This recipe is categorized as an "Earth Fare Favorite".
Enjoy!

Challenge 4, Healthy Recipe, Unwrapped Sushi

Ingredients

1 c Quinoa 8-10 drops of sesame oil
2 tsp Ume Plum vinegar pickled ginger (Eden is the best brand, don't get one with sugar), sliced
1 avocado, cubed 1-2 scallions, chopped
1 medium carrot, grated 3 TB cucumber, chopped
1 TB raw sesame seeds 1 Nori sheet, tear into small pieces
Other seaweeds

Directions

Recipe, as provided, serves 1
This can be made with brown rice as well.  With the exception of the first 4 ingredients (quinoa, oil, vinegar, ginger), the rest are optional and can be added or omitted according to preference.  Quinoa and other seaweeds can be hot or cold but all other ingredients need to be cold or room temperature.Quinoa: soak, covered in water 1" above quinoa, overnight.  Drain.  Put in sauce pan with just enough water to cover the bottom of the pan.  Cover, cook on medium/low for about 3-5 minutes, until fluffy.Other seaweeds: rehydrate any seaweeds of choice for extra minerals and texture.Mix all ingredients in a bowl as you sprinkle about 2 tsp of vinegar and then 8-10 drops of sesame oil.  Be careful, the vinegar is VERY salty and the oil is VERY strong.