Japanese-style quinoa dinners

Japanese-style quinoa dinners

INGREDIENTS
2 cups of water
1 cup rinsed quinoa
2 teaspoons of sesame oil
3 green onions cut into thin slices, separated white and green parts
4 teaspoons fresh ginger, grated
2 cloves garlic
5 oz sliced smoked salmon
1 sliced avocado
1/2 red pepper cut into strips
1/4 cucumber cut into half-rounds
1 teaspoon black sesame seeds
4 teaspoons reduced-salt soy sauce
1/2 teaspoon of wasabi
furikake
salt

PREPARATION

1. In a saucepan, bring the water to a boil. Add quinoa, reduce to low heat, cover and cook for 12 minutes or until liquid is completely absorbed. Remove from heat and separate the grains with a fork.

2. In a large skillet, heat half of the oil over medium heat. Add the white part of the green onions, ginger and garlic, and cook, stirring, for 1 minute. Add the quinoa, salt and cook, stirring, for 2 minutes.

3. Divide the quinoa into bowls. Garnish with salmon, avocado, pepper, cucumber, green onions and sesame seeds. In a small bowl, using a whisk, combine soy sauce, wasabi and remaining oil. Sprinkle bowls with this mixture and sprinkle with furikake, if desired.



 What's this

Furikake is a Japanese condiment made from sesame seeds, dried seaweed, sugar and salt. It is found in Asian grocery stores and some supermarkets.

In our plate

Here's a quick dish made well that will appeal to sushi lovers! Simply put in a bowl all the darling ingredients that make up the California rolls. Here, as a base, quinoa replaces rice because it cooks faster, but if you have time, you can opt for our favourite grain (sushi rice, brown rice, farro, etc.).