Adapted from Whole Foods Market. Health starts here: Quinoa mushrooms and peas with miso. (2011). Austin, TX: Whole Foods Market.
My Comment: This week I treated myself to dinner with a friend at a local vegetarian restaurant, Life Alive right here in downtown Lowell. This recipe reminded me a lot of some of my favorite Life Alive specialties. The taste of miso and ginger in this dish is both satisfying and clean. A quick, low-fat and vegan dish — what’s not to like?
1 cup uncooked quinoa
2 medium carrots, diced
2 cups sliced white mushroom (I used baby bella)
3 cloves garlic, finely minced
1/4 tsp ground ginger (I used fresh ginger, finely diced)
4 tsp mellow white miso paste
3/4 cup frozen peas
1/2 cup sliced green onions
1. Place quinoa in a fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.
2. In 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 of the water has evaporated.
3. Add quinoa and stir one minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa until it is almost tender, about 12 minutes.
4. 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.
Serves 4 to 6. Weight Watcher Points = 4.