This morning I woke up at 5:30 and debated going for a run then and starting my day off with some sweat or going back to bed. Well, I just woke up. I thought of all the years of early wake ups I’d have in less than 6 months from now and opted to sleep more. Not like I can bank my sleep, but at least I’ll enviously remember what sleep was like! 🙂 Plus, my schedule is flexible today, so I know I can run after my first morning client!
Now that I’m up and breakfast has been eaten (still 2 eggs on a brown rice wrap with ketchup) I can share a recipe with you. Finally, I know!
It’s no secret that I love sushi. I miss raw fish like no other, but at least I can have sushi with shrimp or crab or veggies to substitute in the meantime. I bought some real crab the other day, so I decided I would give at home sushi a try. I saw some sushi with quinoa on pinterest, so I decided to give it a try.
[print_this] California Roll Quinoa Sushi (makes 4 rolls)
- 1 cup dry quinoa, made into sticky quinoa
- 1 cup crab meat
- 1/2 cup shredded carrots OR 1/2 cucumber, sliced into thin long pieces
- 1 avocado, cut into slices
- 4 Nori pieces (I got this at Whole Foods)
Lay nori piece out flat. Line nori with quinoa so it covers it with a thin layer. Put 1 line of crab, 2 slices of cucumber and 2 pieces of avocado horizontally to you, at the very beginning of the nori piece. Roll it away from you. Cut into 8 pieces.
- 1 cup short grain quinoa
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Cook quinoa as according to directions. In a small saucepan combine 4 tbsp rice vinegar, 2 tbsp sugar, 1 tsp of salt. Heat on low until combined, stirring frequently. Pour into quinoa and stir. Let the quinoa cook for about 3-5 minutes on low. Let cool before using. Serve with low sodium soy sauce or tamari! [/print_this]
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