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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Asian, Fusion
Servings 4 Portions


  • 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


  • 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.


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.
Keyword Gluten Free, Plant Based

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