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.
Special Diets:
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.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.