Lunchtime Inspiration: Crispy Chicken & Quinoa Sushi

How often do you head to the office kitchen for lunch and feel dismayed by the contents of your zip lock bag? Ever felt a hint of envy over your coworkers lunch plate after staring at the sad lack of colour in your own meal?

I know that food envy can take hold of the best best of us at team MNB. All it takes is a sudden deadline, unexpected phonecall or load of washing to throw our lunchtime food prep out of whack the night before.

We’ve dreamed up a quinoa sushi recipe to spark your lunchtime inspiration in spring and reward your tastebuds with all the right flavours.

Protein has become the catch cry of our gym-loving generation. We all have an opinion on how much to eat, when and why. We also know which is our favourite. This recipe uses grilled chicken, but why not try salmon, egg or a vegan alternative? Find what works for you and go with that.

Grains are another buzzword in the foodie vocabulary. Did you learn to cook quinoa with our leading lady and lover of all things health, Lorna Jane Clarkson?

If you can’t stomach the thought of sea vegetables, ease into thoughts of nori by considering the numerous health benefits.

Crispy Chicken & Quinoa Sushi

Lunchtime Inspiration: Crispy Chicken & Quinoa Sushi

Preparation Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 2
Ingredients:

1/2 cup quinoa (we used red quinoa)

1 – 1 1/2 cup water

1 tbsp. white wine vinegar (optional)

1 avocado

1 chicken breast

1 carrot

50g snow pea sprouts

1/4 capsicum

4 nori sheets

How to make it:

Rinse the quinoa in a sieve under cold water.

Place the quinoa in a pot with 1 cup water and the white wine vinegar, put the lid on, and place on medium heat.

Bring to boil, and then reduce to the simmer, continuing to let it simmer for 10minutes. Check at the 10minute mark to see if it needs more water to finish cooking. Add another 1/2 cup water if required, and continue to simmer for another 5 minutes. The quinoa is cooked when it is very tender. For sushi – the quinoa is best overcooked.

Take it off the heat, drape a tea towel over it, then place the lid on top of the tea towel (to absorb the steam). Let it sit for 10minutes.

Meanwhile, finely slice all of the vegetables and the chicken.

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

Put some quinoa on the middle of the nori, and spread out evenly over the sheet leaving about an inch and a half at both the top and bottom .

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

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

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

Cut each sushi roll in half and serve with tamari or salt-redcued soy sauce.

Enjoy!

MNB
Xx

Crispy Chicken & Quinoa Sushi

Lunchtime Inspiration: Crispy Chicken & Quinoa Sushi

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