Quinoa & Veggies with a Tahini-Miso Dressing
 
 
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!
Author:
Serves: 4
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
  • 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
Directions
  1. 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.
  2. Add the mushrooms and green onions, but don't combine---cover and let the veggies steam 3-4 minutes.
  3. For the dressing, whisk all of the ingredients together until smooth.
  4. 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.
  5. Gently fold and combine everything. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/10/15/quinoa-veggies-with-a-tahini-miso-dressing/