We are almost ready...
Design
100%
Content
50%
Frontend
75%
Backend
60%
Ginger Infused Miso Quinoa
This heart warming recipe is perfect for the Fall season. Loaded with nutrient dense Sweet Potatoes and Spinach this bowl hits all the right spots.
Ingredients
- 2 Cups Quinoa
- 2 Medium Sweet Potato Cubed Cubed
- 1 ½ Cups Frozen Spinach
- ½ Cup Red Onions Finely Chopped
- 4 Cups Miso Broth Or if using Miso Paste - 2 Tablespoons mixed in to 4 cups of water
- ½ Inch Ginger Julienned
- 1 Tsp Minced Garlic
- 2 Tbsp Olive Oil You can use any cooking oil
For Garnish
- 1 Apple Finely Cubed
- 2 Green Onions Chopped
- Roasted Peanuts
Instructions
- In a non stick pot add 1 teaspoon of oil, let it get warm and then sauté the sweet potatoes for 2 minutes. If you prefer using an alternative pot add additional oil to prevent the sweet potatoes from sticking.
- Add the remaining oil and sauté ginger and onions in it.
- After 2 more minutes, add the spinach & garlic and sauté for a couple of minutes till spinach is wilted.
- Add the Miso broth and bring to boil.
- Add the Quinoa, cover and let it simmer for 15 mins.
- Fluff it once and serve it with cool crunchy apples, peanuts and green onions.
Notes
Alternative Serving Option: If you prefer having quinoa as a salad, let the quinoa cool a little bit and instead of adding spinach in step 3, add it as a base for your salad. Then serve the quinoa, apples, peanuts and green onions on top.