Quinoa Temaki

My apologies for not posting for a few days - I'll be posting several recipes in the next 2-3 days or so, so hopefully that'll sort of make up for it.

Temaki (手巻き, or hand rolls)  are small, cone-shaped snacks of rice and other ingredients wrapped in nori (seaweed) sheets. The following recipe, from Quinoa 365 (a somewhat vegan-friendly cookbook that's great for quinoa lovers) puts a twist on this traditional Japanese appetizer by replacing white rice with quinoa - a grain that's high in iron, zinc, fiber, B-vitamins, phosphorus, and has a complete protein profile (ie. it has all of the essential amino acids [proteins] needed by the human body). Combined with seaweed (rich in iodine) and other vegetables, this recipe packs a powerful nutritional punch.

Serve with miso soup, boiled edamame, vegan tempura and other Japanese dishes for a complete meal.

Quinoa Temaki

2 cups water or broth
1 cup quinoa
6 tablespoons rice vinegar
1.5 teaspoons agave nectar
1/4 teaspoon salt
10 sheets of nori, each one cut in half with scissors
1 avocado, sliced into 20 strips
100g enoki mushrooms
~40 thin strips of cut cucumber
2 tablespoons (30ml) black or white toasted sesame seeds
Tamari or soy sauce
1/4 cup (60ml) thin carrot strips (optional)
1 tablespoon slicked pickled ginger, cut into thin strips (optional)
Wasabi (optional)

Bring the water/broth and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 10 minutes to allow residual heat in the pot to continue cooking the quinoa to an extra-plump texture. Fluff with a fork and set aside.

Meanwhile, heat the vinegar, agave nectar and salt in a small saucepan or in the microwave until the mixture is warm and the agave and salt are dissolved. Stir the vinegar mixture into the warm quinoa until evenly distributed. Allow the quinoa to cool to room temperature in the uncovered pot.

Making sure your hands are dry, place 1 piece of nori on a cutting surface with the rough side facing up. Place 2 tablespoon (30ml) of the quinoa on the left hand of the nori and spread slightly, leaving 1/2-inch (1cm) border around the edges. Add a a strip of avocado, 2 strips of cucumber, and 2 pieces of enoki mushroom (and carrot strips, if using).

Take the bottom left corner of the nori and bring it up to the center top. Keep rolling it around until the nori forms a cone. Using your finger dipped in water, moisten the inner edge of the nori and press gently together to seal. Sprinkle the top of each temaki with a few sesame seeds.

(For more info about how to roll temaki, check out this video.)

As you are putting the temaki on a plate or platter, place a weight (such as the edge of a saucer) on the side of the nori to hold down the edges until set. Repeat with the remaining ingredients.

Serve the temaki immediately. Serve tamari or soy sauce and wasabi (if using) on the side.

Makes 20 temaki.

Disclaimer: I'm not very crafty with my hands, and my temaki aren't very neat/pretty. Yours will look much better ;-)

Ginger Quinoa Salad

The following recipe is a very slight adaption of something from a cookbook called Quinoa 365: The Everyday Superfood. The book itself is not vegan, and I would not recommend it to a vegan newbie who's just learning to cook. However, if you already have lots of recipes and know how to cook, and you (like me) really like quinoa, this can be a good addition to your cookbook collection.

The following recipe can be very convenient & quick if you used canned beans or cook them in advanced.

Ginger Quinoa Salad

1 cup quinoa
2 cups broth
1 Tbsp vegetable oil
2 Tbsp water
2 cups broccoli florrets
1 cup chopped red bell pepper (1 pepper)
1 small/medium carrots, peeled & chopped
1 medium onion, chopped
2 tsp ground ginger
1 cup cooked black beans
3 Tbsp soy sauce or gluten-free tamari
1 Tbsp lemon juice
1 cup edamame beans (optional)

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Bring the quinoa and the 2 cups broth to a boil in a medium saucepan. Reduce to a simmer and cook until the quinoa absorbs the liquid. Fluff with a fork and set aside.

Heat the tablespoon of oil over medium-high heat. Add the chopped onion, ginger, and the 2 tablespoons of water; after about 30 seconds, turn the heat down to medium-low and add the broccoli and carrot. Cover and simmer for a few minutes, stirring occasionally. Add the chopped bell pepper and black beans (& edamame, if using), putting the heat up to medium, and stirring for several more minutes.

Mix the "stir fry" with the quinoa along with the soy sauce and lemon juice, and serve warm.

Makes 4 servings.

Maya's Kale-Quinoa-Beet Salad

This is one of my own creations, which came about as a result of wanting to have to more leafy greens in my diet. Many people assume that there is a conflict between convenience and health, but this recipe is both easy to make and extremely healthy. Two carrots with one knife :)

Maya's Kale-Quinoa-Beet Salad

2 cups raw kale, chopped thinly
2 large tomatoes, diced
5-6 small beets (or 2-3 large ones), canned or pre-cooked, shredded
Juice of 1/2 lemon (1.5 tablespoons lemon juice)
1/2 cup quinoa
1 cup broth
(Optional add-ons: chickpeas / shredded carrots / olive oil / spices etc)

1. Cook the quinoa in the broth (2 cups liquid per 1 cup quinoa) until the quinoa has absorbed the liquid; set aside.

2. While the quinoa is cooking, chop/slice/shred the kale, tomatoes, & beets. Make sure to use the juices of the tomatoes & beets, and pour them over the kale leaves.

3. Squeeze the lemon juice (and olive oil, if using) over it. Add cooked quinoa (and any other optional ingredients) and mixed together. Serve immediately.


Makes 2-3 servings.