Now You Can Have Pesach Sushi All Year Round!**

Jokes. I don't know why you would want the Pesach sushi all year round when the real stuff is totally delicious. But in general, I like to keep an eye on nutrition. We've had a delicious version of this salad here in the community at several people's houses, and when it was my turn*...I of course decided to tinker with it, since it was perfectly fine the way that it was. I subbed in quinoa for the more classic white rice, and it was not bad! I think next time I'll use half white rice and half quinoa just to mix up the texture a little bit. This recipe didn't come from a Stepford blog, but the recipe was good enough that I needed to share. Enjoy!

Sushi Quinoa Salad
1 cup of quinoa, uncooked
Half an avocado, chopped
Half an english cucumber, peeled and cut into matchsticks (fancy people call this julienned)
Half a package of mock crab, defrosted

Dressing:

• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon dark sesame oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated peeled fresh ginger
• 1 garlic clove, minced

Prepare the cup of quinoa according to package directions. 

While this is cooking, prepare the dressing, and let chill in the refrigerator. 

Let the quinoa cool to room temperature. Add in the avocado, cucumber, and mock crab. 

Pour dressing over the salad, mix, chill, and enjoy.

*This salad was part of a gorgeous meal that was mostly made by my husband. The rest of the meal included Roasted Asparagus, RIBS (recipe to come), Salad, and brownies for dessert as we reclined on the couch, reading Harry Potter and moaning about how full we were. It was AWESOME.

**Traditionally, those Jews of Ashkenazi descent don't eat rice on Pesach. Recently, many upscale restaurants and Pesach Programs have started featuring sushi on Pesach with the rice portion made out of quinoa. NOT AS GOOD.