Quinoa is such a fantastic lunch option. It’s packed with protein and it can be made so many different ways, that it’s pretty hard to get bored with it. I wanted a light dressing for this and came up with this tangy tahini-miso goodness. I also love adding nuts for a bit of crunch to these types of dishes, so I threw in some toasted almond slivers. Delish!
INGREDIENTS:
1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
2 C vegetable broth or water
1-1/2 to 2 C mushrooms, sliced
6 green onions, sliced
1 C cherry tomatoes, halved
1/2 C slivered almonds, toasted
Dressing:
1 tsp tahini
1 Tbs yellow miso
1/8 C almond milk
2 Tbs nutritional yeast
1/8 tsp ginger
1/8 tsp garlic powder
pinch of salt
DIRECTIONS:
Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes. Add the mushrooms and green onions, but don’t combine—cover and let the veggies steam 3-4 minutes. For the dressing, whisk all of the ingredients together until smooth.
Once the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don’t want it all. I had a little left over.
Gently fold and combine everything. Enjoy!
- 1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
- 2 C vegetable broth or water
- 1-1/2 to 2 C mushrooms, sliced
- 6 green onions, sliced
- 1 C cherry tomatoes, halved
- ½ C slivered almonds, toasted
- Dressing:
- 1 tsp tahini
- 1 Tbs yellow miso
- ⅛ C almond milk
- 2 Tbs nutritional yeast
- ⅛ tsp ginger
- ⅛ tsp garlic powder
- pinch of salt
- Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes.
- Add the mushrooms and green onions, but don't combine---cover and let the veggies steam 3-4 minutes.
- For the dressing, whisk all of the ingredients together until smooth.
- Once the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don't want it all. I had a little left over.
- Gently fold and combine everything. Enjoy!
Is this one serving? Seems like a lot of quinoa for one person. If not, what is the serving size? Also, do you have any nutritional information for this? Thank you. I’m looking forward to having it for supper tonight.
Yes, that’s about one serving—if it’s the main dish. Sorry, I don’t have the nutritional information on it though. I hope you liked it!