Sushi lovers, take note: These deconstructed California roll bowls come together in less time than it takes to order takeout. Quinoa cooks quickly, which makes it a great option, but you can use any kind of grain if you're not in a rush.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- 1 cup quinoa , rinsed
- 2 teaspoons sesame oil
- 3 green onions , thinly sliced (light and dark green parts separated)
- 4 teaspoons grated fresh ginger
- 2 cloves garlic , finely grated or pressed
- 1/4 teaspoon salt
- 150 g smoked salmon
- 1 avocado , peeled, pitted and sliced
- Half sweet red pepper , cut in matchsticks
- Quarter cucumber , halved lengthwise and thinly sliced crosswise
- 1 teaspoon black sesame seeds
- 4 teaspoons sodium-reduced soy sauce
- 1/2 teaspoon prepared wasabi
In saucepan, bring 2 cups water to boil; stir in quinoa. Return to boil; reduce heat to low, cover and cook until tender, about 12 minutes. Remove from heat; fluff with fork.
In nonstick skillet, heat 1 tsp of the sesame oil over medium heat; cook light parts of green onions, the ginger and garlic, stirring, until fragrant, about 1 minute. Stir in quinoa and salt; cook, stirring, for 2 minutes.
Divide quinoa mixture among serving bowls. Top with salmon, avocado, red pepper, cucumber, dark parts of green onions and the sesame seeds.
Whisk together soy sauce, wasabi and remaining sesame oil; drizzle over bowls.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 631 mg
- Sugars 3 g
- Protein 14 g
- Calories 299
- Total fat 12 g
- Potassium 583 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 34 g
- Iron 21
- Folate 45
- Calcium 4
- Vitamin A 7
- Vitamin C 40