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Quinoa Maki with Avocado and Cajun Portobello Fillets

Quinoa Maki with Avocado and Cajun Portobello Fillets Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 178kcal (9%)
Total Fat 10g (15%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 18g
Dietary Fiber 4g
Sugars 1g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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