- 1 cup quinoa
- 2 carrots, diced
- 2 cups sliced white mushrooms
- 3 cloves garlic, finely chopped
- 1/2 teaspoon ground ginger
- 4 teaspoons mellow white miso paste
- 3/4 cup frozen peas
- 1/2 cup sliced green onions
In a large skillet, bring 1/2 cup water to a simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic and ginger. Cover and cook until mushrooms are tender and have released their liquid. Uncover and cook 2 to 3 minutes longer or until most liquid has evaporated. Add quinoa and stir 1 minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa is almost tender, about 12 minutes. Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. Transfer to a bowl and stir in green onions. Serve immediately.
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