Back in Action, Quinoa Sushi

Sorry for the time off, guys. I’ve been pretty busy working a 9-5 this summer, so cooking has sadly taken a back seat. But I was pretty busy this weekend.

And I’ve also been experimenting with a wheat-free diet (not gluten-free). I realized I was eating too much bread (a love of mine), so I’ve been mixing things up, trying news grains, etc. It’s been hard, though, because Celine over at Have Cake, Will Travel! is a genius when it comes to cakes and such.

One good thing has sprung out of a lack of time: a love for quinoa. Why didn’t anyone tell me how fast cooking and delicious this stuff is? I made quinoa sushi yesterday and it was fantastic. Basically, you just season the rice the same way you’d season sushi rice. (1 T seasoned rice vinegar; 1 tsp sugar to 1 c quinoa). True, it doesn’t stick together as well as rice does, but it definitely works. Especially if you throw in a bit more water; I used 1/2 quinoa to 1-1/4 c water. And with it being so high in protein, it’s totally worth it.

Sushi Picnic!

Yesterday, I made a ton of sushi and summer rolls and took it all to the ampitheatre at my school with a friend.

It was my normal (soy-marinated tofu, avocado, cucumber, carrot, green onion + sesame seed) roll, which I now have officially named the “Kawaii Roll” (which means “cute” roll).

Close-ups & myth-dispelling after the jump.

Old, but pretty!

I love vegetable sushi. I could eat it all day, every day for the rest of my life. I made these a few weeks ago and plan on making them this week for a picnic on the mall. (If it is ever nice again! Where did my Spring weather go?)

These are marinated tofu, carrot, cucumber, green onion, and avocado rolls.

As I would say on theppk.com, “Fork yes.”

Close up.

And an avocado roll for good measure…