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!
