Oct 22 2014

Miso Quinoa with Adzuki Beans

by Kathryn Budig

After a full week of wedding festivities (aka a strict diet of champagne and cake), my husband and I are feeling the need to detox. We polished off our last bite of carrot cake and told the remaining bubbly bottles to hit the road (or at least hang tight in storage until our livers are ready to meet again). It’s time to get back on track, so we decided to make a huge veggie plate full of goodies. I’ll do my best to write up as many of them as possible, but decided to start with the quinoa, as it’s a great staple to have around the house. Full of protein, filling and very tasty.

 

The below recipe is a guestiment—just made this tonight and haven’t had time to recipe test, so play around with the proportions. If you can’t find adzuki beans, small red beans or lentils would be a nice replacement. Enjoy!

 

 

photoMiso Quinoa with Adzuki Beans

1 cup quinoa, soaked

2 cups veggie broth

1 T ghee or extra virgin olive oil

1 t sea salt

1 can adzuki beans, rinsed well

1 T white miso paste

1 T virgin coconut oil

1 cup unsweetened almond milk

sea salt to taste

 

Soak your quinoa for 10 minutes. Drain and place into a large pot with broth, ghee and sea salt. Bring to a boil. Stir well, reduce heat to low and cover for 15 minutes or until fluffy.

 

Meanwhile, melt coconut oil and miso in a sauté pan. Add beans and stir well. Cook on low/medium heat for 5-8 minutes. Stir in almond milk and simmer for another 3-4 minutes. Add cooked quinoa to miso mixture, salt to taste and serve!

 

The full sha-bang. Mashed cauliflower, garlic kale, butternut squash purée, mushroom-walnut pâté and beets!

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