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Quinoa Maki with Avocado and Cajun Portobello Fillets

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of white rice, which isn’t very nutritious, I use quinoa. It has a lot of protein and a great toothsome texture.

Makes4 entree servings or 8 appetizer servings

Preparation Time15 min

Preparation Time - Text15 minutes, not including quinoa cooking and cooling

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturechewy, creamy, hot & spicy, light, savory, tangy, umami

Ingredients

  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon sambal oelek (Thai chile sauce)
  • 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 5 or 6 nori sheets
  • 1 avocado, cut into ¼-inch-thick slices
  • 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below)
  • 2 scallions, chopped
  • Soy sauce
  • Sea salt
  • ¼ cup extra virgin olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 to 3 tablespoons low-salt Cajun seasoning
  • ½ cup dry white wine
  • 1½ tablespoons white wine vinegar
  • 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices

Instructions

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