4CupsMiso BrothOr if using Miso Paste - 2 Tablespoons mixed in to 4 cups of water
2TbspOlive OilYou can use any cooking oil
1Apple Finely Cubed
2 Green Onions Chopped
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.