B-vitamins found in whole grains are adrenal hormone supportive (which is important during exam periods!) and have a positive effect on memory performance. This recipe includes tofu which is a delicious vegan protein option but other great substitutes include wild-caught salmon, eggs, tuna and chicken.Vegan quinoa sushiServes: 1-2 peoplePreparation time: 15-20mins (much faster if quinoa is pre-prepared!)Ingredients5 nori sheets1 cup quinoaVinegar mixture (2 tbsp of rice vinegar, 1 tsp of sugar & salt)1/2 pickled carrots1/2 avocado1/3 square tofu1/2 red capsicumTo serve: tamari, soy sauce/, coconut aminos, wasabi, pickled sushi gingerMethodCook quinoa (1 cup quinoa to 2 parts water) and allow to cool completely before pouring in a vinegar mixture over the quinoa and combining the two.Prepare fillings by cutting vegetables and tofu into thin long matchstick slices.Put a nori sheet on a sushi mat (or a kitchen towel) with the shiny side facing down.Spread quinoa on the nori sheet making sure to leave 1-2cm gap on top to allow sushi to seal.Place vegetables and tofu on the sheet and slowly fold the filling over itself ensuring to squeeze tightly to form a tight roll.Dip finger in water and 'brush' the water on the 1cm on top of the sushi and seal the sushi.Set aside and repeat steps 3-6 until all sushi have been rolled.Slice into biteable pieces and enjoy with tamari/soy sauce/coconut aminos, wasabi and pickled ginger.For the pickled carrot recipe: shred carrots and add into a jar. Combine 1 cup water, 1/4 cup rice vinegar, 1 tbsp sugar and salt and add into the same jar. Store in fridge and let the carrots ferment for 3-4 days before consuming.