Quinoa, Mushrooms and Peas with Miso

By mahto

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

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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.
Per Serving:170 calories