This delicious veggie sushi is made from protein-packed quinoa and loaded with health-boosting avocado and carrot. Served alongside a radish & cucumber noodle salad, drizzled with an umami miso dressing.

Serves: 2 | Cook Time: 30 mins | Calories: 430 | Type: Vegan + Gluten-Free | Macros P: 15g / C: 59g / F: 18g

Ingredients:


  • 120g quinoa
  • 2 x nori sheets (seaweed)
  • 1 avocado
  • 100g carrot
  • 2 baby cucumbers
  • 80g radishes
  • 2 tsp black sesame seeds (sesame)
  • 2 tbsp sweet white miso (soya)
  • 2 tbsp tamari (soya)
  • 1/2 lime

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
  2. Meanwhile, peel and grate the carrot. Peel and de-stone the avocado and slice thinly. Cut one cucumber into thin batons.
  3. Drain the quinoa and stir through half of the sweet miso paste and half of the black sesame seeds. Spoon the quinoa onto a plate to cool for 5 mins.
  4. Meanwhile, to prepare the salad; in a bowl, mix the miso paste with the lime juice and the remaining sesame seeds. Using a peeler, slice the remaining cucumber into thin strips (or use a julienne peeler or spiraliser). Finely slice the radishes. Add the radishes and cucumber to the sauce and stir to coat.
  5. Place a nori sheet on a clean chopping board, shiny side down. Spread half of the quinoa in a thin layer to the edges of the nori, leaving a 2cm gap at the top of the nori sheet.
  6. Place half of the avocado, cucumber batons & carrot across the middle of the quinoa widthways. Roll up the sushi from the bottom up, ensuring the vegetables are tightly packed in. Slice the sushi roll into 8 pieces. Repeat with the remaining nori and quinoa, avocado, cucumber and carrot.
  7. Put the sushi rolls on a plate alongside the cucumber & radish miso salad. Place the tamari in a bowl or small dish for dipping the sushi in.