Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- sea salt to taste
- 1/4 cup lemon juice
- 1 tablespoon agave nectar
- 2 tablespoons toasted sesame oil
- quinoa
- 1/4 cup white miso
- 1 tablespoon tamari soy sauce
- miso-ginger sauce:
- 2 teaspoons organic safflower or other neutral flavored oil
- 1/2 cup red onion peeled and diced
- 1/4 cup red miso
- 1/2 cup vegetable stock or water
- 1/4 cup ginger peeled and chopped
- 2 cups quinoa rinsed and drained in a strainer
- 3 cups vegetable stock or water
- vegetable sautã©:
- 1 tablespoon neutral flavored oil
- 1 tablespoon garlic peeled and minced
- 8 cups mixed vegetables peeled, if necessary, and cut into bite size pieces (i.e. broccoli, oyster mushrooms, carrots, corn, bok choy, carrots, bell peppers)
- 1 cup shredded grilled chicken breast cubed baked tofu, or cooked, peeled, deveined shrimp (optional)
- 3 tablespoons mixed chopped herbs i like to use basil, mint and cilantro
- Carbohydrate 106.291715580267 g
- Cholesterol 0 mg
- Fat 16.7842982678339 g
- Fiber 16.8576390796841 g
- Protein 22.7718904989935 g
- Saturated Fat 2.38257316097369 g
- Serving Size 1 1 Serving (1189g)
- Sodium 4253.63650341197 mg
- Sugar 89.4340765005827 g
- Trans Fat 1.27751581910943 g
- Calories 644 calories
For the Miso-ginger sauce Heat the oil in a sauté pan over medium-high heat; add the onion and sauté until caramelized. Combine the rest of the ingredients in a blender with the caramelized onions and puree until smooth. Reserve. For the quinoa Combine the quinoa, vegetable stock and salt in a medium-size saucepan with a tight fitting lid. Place the pan over high heat with the lid on and cook until steam starts to escape; turn the heat down low and allow the quinoa to cook for 20 minutes. Turn off the heat, let the quinoa sit for 5 minutes, then remove the lid and fluff the quinoa with a fork. Taste and adjust with salt if needed For the vegetable sauté Heat a large sauté pan over high heat; add the oil then the garlic. Cook for 30 seconds or so until the garlic is fragrant. Add the vegetables, cook until soft, then add 3/4 cup of the miso-ginger sauce or more to taste. Add optional ingredients at this time, if desired, and continue to cook until the sauce has coated the vegetables. Divide the cooked quinoa into 6 bowls, top with the vegetable sauté and chopped herbs. Serve.
