Lunchtime inspiration: Chicken Quinoa Sushi

Need some inspiration for a delicious lunch or midweek dinner? I have just the thing for you. It’s healthy, nutritious and oh so yummy. It’s Chicken Quinoa Sushi and I’m a little obsessed with it.I don’t count carbs and I don’t know all the nutrition facts in this recipe – #sorrynotsorry – BUT considering it doesn’t really have any nasties in it I would say it’s a good choice. You can use any vegetable you like and I’ve listed some of my favourites in this recipe.

Ingredients for the chicken:

1 x chicken breast

1/2 cup salt reduced tamariphoto 1-6

1/4 cup water

1 knob of ginger

1 clove of garlic

1 tsp sugar

Ingredients for the sushi:

1 x carrot

1/2 capsicum

1 small cucumber

1/2 avocado

1/2 cup quinoa

1 tbs white vinegar

4 x nori sheets

What next: 

1. Grate the garlic and ginger into a large saucepan with the tamari, water and sugar. Slice the chicken breast into 1-2cm strips and when the sauce starts simmering add the chicken to the pan. Cook for a few minutes and turn the chicken so the other side cooks. Leave for another 3-4 minutes. Take the largest piece of chicken out and cut it in half to see if it’s cooked. Once the chicken is cooked put it on a plate and leave to cool. I cover my chicken and then place it in the fridge once it’s cooled.

2. Cook the quinoa as per cooking instructions, adding the vinegar. It’s best to overcook it for sushi. Once the quinoa is cooked, place it in a bowl and in the fridge to cool

3. Meanwhile, finely slice all of the vegetables.

4. Lay nori sheets out on some baking paper on a flat surface, with the longest end towards you.

5. Put some quinoa about an inch and a half away from you so that it’s not entirely covering the nori sheet and spread the quinoa evenly (see photo above). When I’m feeling naughty I add a little kewpie mayonnaise.

6. Then lay some of the vegetables and chicken along the horizontal middle of the sheet. Be careful not to overfill.

7. Wet your fingers well with cold water, run them along the top of the nori sheet that doesn’t have quinoa. This will help the nori stick and the sushi stay together.

8. Tightly roll the bottom end towards the top end until the sushi has formed a tight cylinder.

9. Cut each sushi roll into 5 piece and eat straight away or pack it in a container ready for tomorrow’s lunch. I put a little tamari and chilli flakes in dressing container and take that to work with me for an extra kick.

Have fun and enjoy!

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I originally found this recipe on the Move, Nourish, Believe website but have made some changes. Here’s the link: http://www.movenourishbelieve.com/recipes/lunchtime-inspiration-crispy-chicken-quinoa-sushi/