Try this Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs recipe, or contribute your own.
Suggest a better descriptionFor the Miso-ginger sauce
Heat the oil in a sauté pan over medium-high heat; add the onion and sauté until caramelized. Combine the rest of the ingredients in a blender with the caramelized onions and puree until smooth. Reserve.
For the quinoa
Combine the quinoa, vegetable stock and salt in a medium-size saucepan with a tight fitting lid. Place the pan over high heat with the lid on and cook until steam starts to escape; turn the heat down low and allow the quinoa to cook for 20 minutes. Turn off the heat, let the quinoa sit for 5 minutes, then remove the lid and fluff the quinoa with a fork. Taste and adjust with salt if needed
For the vegetable sauté
Heat a large sauté pan over high heat; add the oil then the garlic. Cook for 30 seconds or so until the garlic is fragrant. Add the vegetables, cook until soft, then add 3/4 cup of the miso-ginger sauce or more to taste. Add optional ingredients at this time, if desired, and continue to cook until the sauce has coated the vegetables.
Divide the cooked quinoa into 6 bowls, top with the vegetable sauté and chopped herbs. Serve.
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Serving Size: 1 Serving (1189g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 644 | ||
Calories from Fat: 151 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4253.6mg | 147 % | |
Potassium 1079.2mg | 28 % | |
Total Carbohydrate 106.3g | 31 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 89.4g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 644
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