Fruishi with Coconut Quinoa

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


  • 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


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.


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