Hodgson Mill Recipe Blog

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Fruishi with Coconut Quinoa

 Nothing seems quite so exotic in our little community as sushi. I must confess, while I do enjoy a good California roll, that is about as far as my sushi knowledge goes. But, swap out the raw fish for fruit and coconut quinoa for rice, and I will eat it in a second. Thanks to the Hodgson Mill Quinoa, these rolls are packed full of protein and fiber, which adds a nice little nutritious boost to your dessert (or breakfast! Why not?).

  

 Making the Hodgson Mill Quinoa is really no different from the usual directions as found on the back. But, to make this coconut quinoa, swap out the water for a 13.5 oz can of coconut milk for every every 1 cup of dry quinoa. Add in a Tbsp. of sugar and this turns into a sweet base for the Fruishi.

This delicious treat can be made two ways: in the traditional maki roll or as nigiri. If you have access to an Asian market, the sushi wraps come in different flavors including a plain soy. If you are not lucky enough to be near an Asian market and find the sushi wraps, go ahead and make the nigiri style. This is a nice little bed of coconut quinoa with the sliced fruit on top.

 

 This dessert is a great opportunity to include your kids in the kitchen! Let them spread the quinoa on the sushi wrap, roll it up, cut the roll (for the older kids), or make little quinoa beds. Just be sure to closely monitor your older kids when using the knife!

 

 Sweeten up your dinner or next get-together with Fruishi with Coconut Quinoa. Your friends and family will be impressed!

Ingredients

  • 1 cup Hodgson Mill Quinoa
  • 1 13.5 oz can coconut milk
  • 1 Tbsp. pure cane sugar
  • fresh cut pineapple spears thinly sliced
  • fresh cut kiwi
  • fresh cut Granny Smith apple thinly sliced
  • sushi wrap soy or fruit flavored (optional)
  • 1/4 cup raspberry jam or spoon fruit
  • fresh squeezed lemon juice from 1/2 a lemon

Instructions

1.     Stir together 1 cup Hodgson Mill Quinoa. 1 13.5 oz can of coconut milk, and 1 Tbsp. pure cane sugar to a medium-sized saucepan. Bring to a boil.

2.     Cover and reduce heat to medium low and let simmer for 15-18 min. Stir occasionally to keep from burning.

3.     The quinoa is done once almost all of the coconut milk has been absorbed. Allow to cool completely.

4.     Mix together ¼ cup of raspberry jam or spoon fruit with fresh lemon juice and set aside.

5.     To make rolls: Lay sushi wrap shiny side down on a sushi rolling mat. Spread a thin, even layer of coconut quinoa on sushi wrap, leaving about a half an inch of sushi wrap on one long side (this will be the side you roll towards).

6.     Add the freshly cut fruit in a row in the middle of the quinoa.

7.     Start rolling your Fruishi using the sushi mat to evenly spread the pressure and ensure a tight roll. Spread a little water on the quinoa-free half inch of the sushi wrap to help it stick together.

8.     To make nigiri: Form little beds of coconut quinoa on a platter and top with fresh fruit slices.

9.     Dip the finished Fruishi in the raspberry spoon fruit with lemon or add to your platter for presentation purposes.

 


You can find Fruishi with Coconut Quinoa and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Carrie






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