Quinoa, Mushrooms and Peas with Miso

Quinoa, Mushrooms and Peas with Miso

Makes 4 to 6

Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.

  • 1 cup quinoa
  • 2 medium 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
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Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

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.

Nutritional Info: 
Per Serving:170 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 31g carbohydrate (4g dietary fiber, 4g sugar), 7g protein
Special Diets: 

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.

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