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Quinoa Sushi Salad

All the flavours of traditional sushi but in a salad with beautifully contrasting colours.

All the flavours of traditional sushi but in a salad with beautifully contrasting colours.

{Serves 4-6}


250g quinoa, rinsed

450ml cold water

2 sweet potatoes

2 tbsp olive oil

4 tbsp sushi seasoning vinegar

3 large eggs, beaten

1 tbsp coconut oil

2 tsp palm sugar

1⁄2 cucumber, deseeded and cut into very small pieces

1 avocado, cut into small cubes

2 nori seaweed sheets, cut into small strips (best to use kitchen scissors)

a handful of chives, finely chopped

1 tbsp sesame seeds, toasted

2 tbsp sunflower seeds, toasted

1 tbsp teriyaki or light soy sauce

sea salt and black pepper


teriyaki or soy sauce

Preparation time - 60 mins, cooking time - 30 to 40 mins

Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). Peel and cut the sweet potato into finger size strips.

Place on a baking tray lined with parchment paper, drizzle the olive oil and season with sea salt and black pepper.Bake in the preheated oven for 30 minutes, then remove from the oven to cool.

Place the quinoa in a sieve and rinse under cold running water, for 1 minute.Then place in a saucepan with 450ml cold water bring to the boil, then cover and simmer on a low heat for 20 minutes.

After 20 minutes, remove from the heat, carefully fluff with fork, then leave with the lid on to settle for 10 minutes.Pour onto a large platter and coat with sushi seasoning vinegar.In a dry non-stick frying pan toast the sesame and sunflowers seeds until lightly golden.

To make the omelette beat the eggs season with sea salt, white pepper and palm sugar.Melt the coconut oil in a non-stick frying pan and make the omelette. Place on a plate to cool once cooked.

When the sweet potato and egg have cooled, cut into small cubes. Add the cooled quinoa to a mixing bowl, add the sweet potato, egg, cucumber, seaweed, toasted sesame seeds, sunflower seeds, chives and stir gently till mixed.

Carefully fold in the avocado.

Drizzle over with either teriyaki or soy sauce.


This lovely salad was created one day, when I had full intentions of making quinoa sushi. Just as I was about to get rolling I realised I had run out of nori seaweed sheets. Then I had a flash of brilliance. SUSHI SALAD! I thought, throw everything together in a bowl. AMAZING! The resulting salad was tangy, filling, complex, delicious, and healthy too.

This recipe is from the cookbook My Relationship with Food