This is too complicated a lunchbox for a weekday for me, but I made this on a recent Sunday when I had a craving for sushi and was in the process of making quinoa for use later in the day for dinner. I seasoned about 1 cup of the cooked quinoa using Sea’s quinoa sushi approach (which I first tried out when I adopted Sea a few months ago). Then I sauteed a heaping cup of sliced creminis, fresh from the farmers’ market, in a teaspoon of grapeseed oil until the mushrooms has softened, and tossed them in a tablespoon of coconut aminos. Finally I rolled up three handrolls using Alisa’s method on Alisa Cooks, and the law of thirds: a third cup of quinoa, a third cup of mushrooms and a third of a scallion (which I sliced in half). I rounded out the lunchbox with sliced cucumbers and peppers and half bottle of coconut aminos. It was a scrumptious picnic between two errands and the rolls held up really well, so it was completely worth the 20 minute investment to make this a bit fancier and complicated. I would squarely put it in the weekend lunchbox category for my schedule, but this could work for others to prepare as part of a morning routine, especially since al the components can be pre-made (though I suspect the quinoa will be easier to work with at room temperature or slightly warm). I am not sure how quinoa sushi does overnight in the fridge, but it might be worth exploring making this the night before. I will let you know if I do!
And, finally, I loved being inspired by two other bloggers to be outside my comfort zone – to me making sushi is for at-home sushi nights, which are leisurely, but Sea and Alisa inspired me to make sushi in an easier faster way, and I loved it.
Have a great Tuesday!