⏳ Yield & Time

Yield: 1 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 1/2 cups Sushi rice
• 1 3/4 cups Water
• 1/2 cup, chopped Cucumber
• 1/2 cup, halved Cherry tomatoes
• 1/4 cup, pitted and halved Kalamata olives
• 1/4 cup, crumbled Feta cheese
• 2 tablespoons Olive oil
• to taste Salt
• to taste Pepper
• to taste Dried oregano
• a pinch Red pepper flakes
• 1 sheet Nori seaweed sheets

📖 Instructions

1. First, prepare the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. Combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool completely. Don't rush this; room temp quinoa is your friend here!
2. Next, cook the sushi rice. If using a rice cooker, follow the manufacturer's instructions. If cooking on the stovetop, rinse 1 1/2 cups of sushi rice under cold water until the water runs clear. Combine the rice with 1 3/4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it steam, covered, for 10 minutes. Once it's cooled a bit, gently fluff it with a rice paddle or fork. Be gentle!!
3. Meanwhile, prepare your filling. Chop 1/2 cup of cucumber, 1/2 cup of cherry tomatoes, and 1/4 cup of Kalamata olives. In a small bowl, combine the chopped vegetables with the cooled quinoa, 1/4 cup of crumbled feta cheese (optional, but highly recommended!), and 2 tablespoons of olive oil. Season generously with salt, pepper, oregano, and a pinch of red pepper flakes. Mix well. Taste test— adjust seasonings as needed. This is your chance to be a culinary artist!
4. Now, assemble the sushi-burrito. Place a sheet of nori seaweed (about 8 inches by 8 inches) on your sushi rolling mat, shiny side down. Spread a thin layer of the sushi rice evenly over the nori, leaving about an inch of space at the top edge. Don't press too hard, or you'll squish your rice!
5. Next, add the filling along the bottom edge of the rice. Use about 1/3 of the quinoa mixture per burrito. Don't overfill it, or you won't be able to roll it!
6. Now for the rolling part! Gently lift the edge of the sushi mat closest to you, tucking the nori around the filling to form a tight roll. Use the mat to help you roll the burrito tightly and evenly. This is like yoga for your food. Focus, breathe, and roll.
7. Once you have a firm roll, gently squeeze it to compact it slightly and help it hold its shape. This is where you feel like a real sushi chef!
8. Repeat steps 4-7 with the remaining ingredients for as many sushi-burritos as you want. Cut the rolls in half or thirds to serve. I like to add a drizzle of olive oil and a sprinkle of extra feta, but you do you!
9. Serve and enjoy! Your Mediterranean Quinoa Sushi-Burritos are ready to be devoured. They're perfect for a light lunch, a picnic, or even a fun appetizer. Enjoy! Let me know what you think :)

📝 Notes

• Make sure your quinoa and rice are completely cool before assembling the sushi-burritos.
• If you don’t have a sushi rolling mat, you can use a piece of plastic wrap instead.
• Feel free to experiment with different vegetables, herbs, and spices to create your own unique flavor combinations.