Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup edamame, shelled
- 1 cup spinach, wilted
- 1 cup chopped vegetables (carrots, bell peppers)
- 3 tablespoons miso paste
- 2 cups vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon ginger, minced
- 2 green onions, sliced
Instructions
- In a pot, heat sesame oil over medium heat.
- Add ginger and cook until fragrant.
- Stir in vegetables and cook until tender.
- Add vegetable broth and bring to a simmer.
- Whisk in miso paste until dissolved.
- Add cooked quinoa and edamame to the pot, stirring to combine.
- Simmer for a few minutes until heated through.
- Serve in bowls, topped with wilted spinach and green onions.
Notes
- For a spicier version, add chili flakes or sriracha.
- This recipe is easily customizable with your choice of protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg