This coming week is National Vegetarian Week in Ireland. I am sending a huge shout out to my Irish friends and family with this very special recipe. Check out the feed on Twitter @IrishVegWeek #irishvegweek or like the Facebook page .
Quinoa is a vegetarian super food. We are familiar with Super Foods these days but have you heard of Super Grains? These whole grains are often a better source of key nutrients such as phytochemicals and antioxidants than fruit and vegetables. They are a good source of B vitamins, Vitamin-E, magnesium, iron and fibre. Eating Super Grains regularly as part of a balanced diet has shown a reduction in the risk of heart disease by decreasing cholesterol levels, blood pressure, and blood coagulation. Eating Super Grains has also been found to reduce the risks of many types of cancer. It is also widely believed that people who consume more “whole” products consistently weigh less than those who consumed less.
Nori too is nutrition packed. It is loaded with protein, dietary fibre and whole host of vitamins and minerals including B vitamins.
1 cup quinoa
2 cups water
100g Japanese flavour tofu
small bunch coriander
5 squares nori (seaweed)
bamboo sushi mat (makisu)
Wash the quinoa thoroughly in a sieve.
Bring the quinoa and water to the boil in a medium size saucepan.
Cover with a lid and reduce the heat to the lowest setting.
Remove from the heat after 15 minutes and allow to cool completely.
Use a vegetable peeler to make ribbons of carrot.
Slice the other vegetables and tofu into small slices.
Soak the sushi mat briefly in cold water and lay out flat on the bench, flat side facing up.
Lay one sheet of nori on the mat and cover half with a layer of cold quinoa.
Press the quinoa down firmly with the back of a spoon.
Lay a small amount of the vegetables, tofu and coriander leaves out evenly across the centre of the quinoa.
Gently roll the end of the sushi mat so the vegetables, tofu and corinder leaves are just incased in the quinoa and nori and squeeze gently.
Continue to roll up the sushi roll tightly with the mat on the outside.
Use a sharp serrated knife to cut the rolls into bight size pieces.
Serve with a tamari soy sauce and wasabi dipping sauce.
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