Recipe:

Mushrooms and Peas with Miso Quinoa Dressing

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Makes 4 to 6

Miso adds savory depth to this unique dressing — an excellent side dish for the holidays or any time of year. Transform it into a hearty vegetarian entrée by adding cubed, baked tofu.

Ingredients

1 cup quinoa
1 tablespoon canola oil
2 medium carrots, diced
2 cups sliced white mushrooms
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
2 cups packaged miso broth or 2 cups water mixed with 4 teaspoons miso paste
3/4 cup frozen peas
1/2 cup diced green onions

Method

Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

In a heavy medium saucepan, heat oil over medium heat. Add diced carrot and sauté about 2 minutes. Add mushrooms, garlic and ground ginger and sauté until garlic is fragrant and vegetables are tender, about 3 minutes. Add quinoa and stir for about 1 minute. Mix in broth. Cover and simmer over low heat until quinoa is almost tender, about 12 minutes. Add peas, cover and continue simmering until quinoa grains are translucent and liquid is absorbed, about 5 minutes more. Transfer to bowl and stir in diced green onion.

Nutrition

As a main dish (4 servings):Per serving (About 6 oz/161g-wt.): 250 calories (60 from fat), 7g total fat, 0.5g saturated fat, 10g protein, 40g total carbohydrate (6g dietary fiber, 4g sugar), 0mg cholesterol, 300mg sodium As a side dish (6 servings):Per serving (About 4 oz/108g-wt.): 170 calories (40 from fat), 4.5g total fat, 0g saturated fat, 6g protein, 27g total carbohydrate (4g dietary fiber, 3g sugar), 0mg cholesterol, 200mg sodium

Tags: Vegetarian, Vegan, Sugar Conscious, High Fiber, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.