SUSHI QUINOA BOWL
2 cups cooked quinoa – soak quinoa for 4 hours first and rinse well before you cook
1 large carrot – grated
1 green onion – minced
½ cup chopped spinach or finely diced kale
1 cup of sunflower sprouts – I added more!
Kimchi – Chop and add as much as you like!
1 tablespoon wakame – soaked in water for ten minutes to rehydrate, then squeezed to remove liquid
1 tablespoon gomashio – a mixture of dried seaweed and sesame seeds – opt for black sesame seeds if you can’t find!
1/4 avocado – optional
1 tablespoon toasted sesame oil – only if serving warm
½ tablespoon apple cider vinegar
3 tablespoons toasted sesame oil
1 tablespoon finely grated ginger
1 tablespoon gluten free tamari or you can add pinch of salt until you find the desired saltiness
1 tablespoon nutritional yeast!
*If you want to reduce the strength of the dressing flavor add a touch of water and stir well.
*If you want to use brown rice instead. Soak for 24 hours first and rinse well!
If you opt to heat the dish add some toasted sesame oil to a pan and quickly heat the carrot, spinach, green onion, and quinoa. Then toss with the dressing, kimchi, sprouts, and wakame. Serve topped with avocado and gomashio. If not heating then just mix all ingredients for the salad and toss with dressing. Mix dressing and taste before you add to bowl to ensure that you have the flavor exactly how you want it!
Add any other veggies you like or a sunny side up free range egg☺