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Quinoa Breakfast Sushi Rolls with Tropical Fruit and Almond Butter
Start your day right with these Quinoa Breakfast Sushi Rolls, a healthy and easy breakfast win with tropical fruit and almond butter.
Step up your breakfast game with these Quinoa Breakfast Sushi Rolls, a fresh twist on your morning meal that combines the savory texture of quinoa with the sweet succulence of tropical fruit. This delightful dish not only delivers a vibrant start to your day but also packs a punch with plant-based protein, fiber, and healthy fats. Why settle for ordinary when you can roll up something extraordinary?
Quinoa is a powerhouse of essential amino acids, making it a complete protein source ideal for energizing your mornings. Paired with the natural sweetness of mango and banana, plus the creamy richness of almond butter, these breakfast rolls offer a balance of nutrients and flavors. Perfect for busy mornings, they are quick to prepare and easy to enjoy on-the-go, ensuring that your breakfast is both delicious and nourishing.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Japanese
Start your day right with these Quinoa Breakfast Sushi Rolls, a healthy and easy breakfast win with tropical fruit and almond butter.
Ingredients
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • nori sheets: 4
- • mango: 1, peeled and thinly sliced
- • banana: 1, sliced
- • almond butter: 4 tablespoons
- • chia seeds: 2 tablespoons
- • unsweetened shredded coconut: 1/4 cup
- • lime: 1, juiced
- • fresh mint leaves: a handful, chopped
- • sea salt: a pinch
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed.
- 2 Spread the cooked quinoa onto a baking sheet and let it cool slightly. This will prevent the nori sheets from becoming too moist when assembling the rolls.
- 3 Lay a nori sheet on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of quinoa over the nori, leaving a 1-inch border at the top.
- 4 Layer mango slices, banana slices, and a drizzle of almond butter across the center of the quinoa. Sprinkle chia seeds, shredded coconut, and fresh mint leaves over the top.
- 5 Starting from the edge closest to you, roll the nori tightly around the filling, using the mat or towel to help keep it compact. Seal the edge with a little water on your fingertips.
- 6 Repeat with the remaining ingredients to make four rolls. Slice each roll into bite-sized pieces with a sharp knife, wiping the blade with a damp cloth between cuts for clean edges.
- 7 Serve with a squeeze of lime juice and a sprinkle of sea salt for an extra zing.
Serving Suggestions
- • These Quinoa Breakfast Sushi Rolls are perfect with a side of fresh mixed berries for an extra antioxidant boost. Pair with a warm cup of green tea or a refreshing mint-infused water for a light start to the day. You can also add a dollop of Greek yogurt on the side for additional creaminess and protein if desired. For a heartier breakfast option, consider serving alongside a small bowl of overnight oats topped with nuts and seeds for extra fiber and sustained energy. These rolls are also delightful when enjoyed al fresco as part of a leisurely brunch spread, perhaps accompanied by a smoothie featuring spinach, pineapple, and coconut milk.
Storage Tips
To store leftovers, wrap the sushi rolls tightly in plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to two days. For best results, store the lime juice separately and add it just before serving to maintain freshness. Avoid freezing these rolls as the texture of both the fruit and quinoa may be compromised.
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