Quinoa, Mushrooms and Peas with Miso

Makes 4 to 6

Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.

Ingredients

1 cup quinoa
2 medium carrots, diced
2 cups sliced white mushrooms
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
4 teaspoons mellow white miso paste
3/4 cup frozen peas
1/2 cup sliced green onions

Method

Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

In a large skillet, bring 1/2 cup water to a simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic and ginger. Cover and cook until mushrooms are tender and have released their liquid. Uncover and cook 2 to 3 minutes longer or until most liquid has evaporated. Add quinoa and stir 1 minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa is almost tender, about 12 minutes. Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. Transfer to a bowl and stir in green onions. Serve immediately.

Nutrition

Per serving: 170 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 31g total carbohydrate (4g dietary fiber, 4g sugar), 7g protein

http://wholefoodsmarket.com/recipes/1275