Vegan Quinoa Onigirazu

Think you can’t build muscle on a plant-based diet? Think again…

Vegan Quinoa Onigirazu

Serves 2


  • 2 organic nori sheets
  • Turmeric Quinoa
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tsp. turmeric powder
  • pinch of black pepper
  • pinch of salt

Any veggies of your choice will work here. Be creative. We use:

  • 1/4 English cucumber sliced
  • 1 carrot shredded
  • 1/2 avocado
  • 1/2 roasted/cooked or pickled beet
  • 1 leaf of Swiss chard or Romaine lettuce for a nice crunch
  • Handful of fresh cilantro

Miso Ginger Sauce

  • 2 Tbsp. tahini
  • 3 Tbsp. miso
  • 2″ fresh ginger root, peeled
  • juice of one lime
  • 1 Tbsp. coconut aminos
  • 2 Tbsp. coconut nectar or maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1/8 cup water, less or more


Tumeric Quinoa
Pour the quinoa into a fine mesh strainer and rinse under running water for at least 30 seconds. Drain well. Combine the rinsed quinoa and water with turmeric, pepper and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. While the quinoa is cooking prep your veggies. Wash, peel, slice, shred, etc. Remove the pot of cooked quinoa from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.

Miso Ginger Sauce
Blend all ingredients in a high speed blender until smooth and creamy, adding water as needed.

Assemble the Onigirazu
Place one nori sheet on a length of cling wrap (shiny side down). Drop 1/4 cup of quinoa in the centre and flatten lightly with a fork (should be about the size of your palm). Pile veggies of your choice (chard, avocado, carrot, beet, cucumber, cilantro) over the quinoa (right to the edges of the quinoa). Top with second 1/4 cup of quinoa. Fold the nori as a package, bringing up each corner to meet in the middle, with some overlap. Fold the cling wrap up, over and seal tightly, then flip over and let sit five minutes. Repeat for the second nori wrap. Slice tightly rolled nori wrap in half using a sharp knife. Enjoy warm or cold. Dip in the miso ginger sauce as desired.

Nutrition facts per serving (without Miso Ginger Sauce)
Calories 367; protein 14g; fat 9g; carbs 66g; fibre 11g.

Click to view the Get Shredded on Plants article.

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