Quinoa Mushrooms and Peas with Miso

I got this recipe from a bulletin board at Whole Foods. You can serve it as a side dish or add Tofu as I did and make it a main course.  It says serves 4-6.

Ingredients:

1 C uncooked Quinoa

2 medium carrots, diced

2 C sliced white mushrooms

3 garlic cloves, finely chopped

½ t ground ginger

4 t mellow white miso paste

¼ C frozen peas

½ C sliced green onions

Optional:

1 package firm tofu

Salt and pepper

Directions:

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

2.       In a large skillet, bring ½ C water to a simmer over medium-high heat.  Add carrots and cook about 2 minutes.

3.       Add mushrooms, garlic and ginger.  Cover and cook until mushrooms are tender and have released their liquid.  Uncover and cook until most liquid has evaporated.

4.       Add quinoa and stir 1 minute. 

5.       Whisk miso into 2 C water and add to quinoa.  Bring to a simmer, then cover and continue simmering until quinoa is almost tender, about 12 minutes. 

6.       Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. 

7.       If you are adding the tofu, do so at the same time as the peas.  When all is warm, stir in the onions off the heat.  I had to add salt and pepper.  This was in the “Health starts here section of the whole foods area, so they probably shun salt. 

This was a very good dish and very good for you.