Vegetables on Quinoa with Miso-Ginger Sauce

Makes 4-6 servings

Jessie Carpenter

This is a great variation on the standard stir-fry. It can also be made with brown rice.

ingredients

1
Prep all the vegetables. Cube the tofu and saute in ghee or oil, then remove from heat and set aside.
2
Cook the quinoa by bringing the vegetable stock and salt to boil in a large saucepan. Stir in the quinoa and return to a boil. Decrease the heat to a simmer, cover, and cook for 15 minutes, until all the liquid is absorbed. Remove from the heat and let stand, covered.
3
Make the sauce by combining the stock, miso, lemon juice, soy sauce, sesame oil, and agave nectar in a small bowl and mix well. Heat oil in a small saucepan over medium heat. Sauté ginger and garlic for about 2 minutes. Stir in the miso mixture and bring to a low boil. Remove from the heat and set aside until ready to serve.
4
In a large pot of salted boiling water, blanch the carrots, broccoli, and green beans for 3-5 minutes. Drain and set aside. Heat 2 Tbs oil in a large sauté pan. Sauté pepper and mushrooms for 2-3 minutes. Stir in blanched vegetables. Stir-fry for 5 minutes until everything is heated through.
5
To serve. Fluff the quinoa with a fork and divide it among shallow soup bowls. Top with sauteed vegetables and tofu. Spoon on sauce. Sprinkle with cilantro.