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Quinoa, Mushrooms and Peas with Miso

Makes 4 to 6
Time 30 min
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.
Ingredients
  • 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
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Method

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.