Spirulina Quinoa Maki – Energizing Superfood Sushi Recipe

Have fun rolling up your dinner with this amazing superfood maki recipe! As a mega sushi fan, one of our most beloved food bloggers Bo Porterfield of Bos.Kitchen has come up with a unique way of turning sushi into a healthy, light, energizing and protein-rich dish.

Over to you, Bo!

Sushi is already one of my favourite pastimes. I love how quickly you can produce a platter of maki with a few simple ingredients. I wanted to crank it up a notch and try something different to sushi rice and avo (as delicious as that is).

Spirulina, if you haven't already heard of it, is a complete protein and full of B vitamins. Perfect for curbing your cravings and giving you an energy boost. It also has a mild seaweed-like flavor, which works as a treat in these spirulina quinoa maki.

Spirulina Quinoa Maki – you'll love this superfood sushi recipe and feel light and energized!

INGREDIENTS (makes 15 maki)

3 nori sheets
2 cup vegetable broth
1 cup tri-colour quinoa
1 tablespoon rice wine vinegar
1 teaspoon Organic Burst Spirulina
Fillings of choice: I used one sweet bite pepper and half a cucumber
Wasabi and tamari, for serving

METHOD

Rinse quinoa well under cold water for a minute. Transfer to saucepan with 2 cups of vegetable broth. Bring to the boil and reduce to a simmer and cook for 15-20 minutes, until the water has absorbed and the quinoa is tender.
Stir through the rice wine vinegar. Place cooked quinoa in a bowl and allow to cool.
Prepare your veggies. Slice thinly into strips so you can make a neat line with them.
Lay out your nori sheet according to the packet instructions (usually shiny side down) on a sushi mat.
Spread a third of the quinoa on 2/3 of the nori sheet, working from the edge closest to you. Be sure to spread the quinoa right to the sides.
Layer your sliced veggies across the quinoa, about a third of the way in from the edge closest to you. Sprinkle 1/3 tsp of spirulina over the strip of veggies.
Lift the edge closest to you and begin to tightly wrap the rolls all the way to the end, pushing down lightly on the sushi mat with each turn to help it stick together.
Using the sharpest knife you have, chop each roll into inch rounds. Serve with wasabi and tamari.