Red Quinoa And Tofu Miso Bowl.
- 1/2 tablespoon canola oil
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 cup red quinoa
- 1 piece tofu
- 1 packet bok choy
- 1 packet chinese broccoli
- 1 bunch green onions
- 1/4 cup miso paste
- Sautee chopped onion in the oil at low temperature in a medium sized pan. While it cooks, rinse and drain the quinoa.
- When the onion is transparent add the minced garlic and cook until fragrant. Add the chopped carrots, quinoa, miso paste and cover with 1L 4 cups of water.
- Leave the pot boiling at medium heat. You might have to add more water while the quinoa is cooking. Since it takes around 15-20 minutes for the quinoa to be cooked; feel free to add the tofu after 10 minutes have passed, so that it absorbs the miso flavor.
- When the quinoa's white germ starts showing, add the chopped veggies reserving the green onions for the end. Taste the broth: if its too salty, add more water. If its bland, add more miso or salt. You could even add a dash of soy sauce!
- Cook the veggies for as long as you like I cook them for 1-2 minutes, I like my veggies to retain their texture and once you're ready to turn off the heat, add the green onions.
- Enjoy!
canola oil, onion, garlic, carrot, red quinoa, tofu, choy, chinese broccoli, green onions, miso paste
Taken from food52.com/recipes/10676-red-quinoa-and-tofu-miso-bowl (may not work)