Tangy and Vibrant: Ginger Miso Quinoa is a dish best served cold. Or hot.
I tend to cook a lot of one pot meals: stews, soups, curries and casseroles are my go-to dinners. I enjoy the simplicity of having everything you need in just one dish. Also, I’m pretty busy most of the time. How can I possibly be expected to think of more than one thing to make at dinnertime? And, by more than one thing, I mean in addition to the two completely separate toddler-style meals I have to construct on spicy supper nights, which are most nights around here.
But when I decided to try a variation of Susan Voisin’s Green Curry Tofu Cakes, I knew I wanted something more substantial than simple steamed vegetables and more punchy than plain old jasmine rice. And thus, Ginger Miso Quinoa was born.
Asian Tofu Croquettes with Ginger Miso Quinoa
Upon entering my kitchen, it became painfully apparent I did not have any of the ingredients required for Susan’s cakes. Since I wasn’t going to be able to make my sweet little cakes green, I decided to green-up my side dish. Healthful spinach and crispy green onions add plenty of nutrients and visual appeal to protein-rich quinoa and chickpeas. Although I originally intended for this to be a cool salad, the next day I accidentally heated some up with my leftover croquettes and the flavours just sang! Are you cool or are you a hot tamale? Try it both ways and report back!
Ginger Miso Quinoa, 2 Ways
INGREDIENTS:
- 1/4 cup mild miso paste, such as Shiro
- 1/4 cup warm water
- 6 cloves garlic
- 1 1/2 tbs mirin, or 1 tbs agave nectar*
- 2 tbs- 1/4 cup Sriracha Hot Chili Sauce
- 1/4 cup ginger, minced
- 1 lime, juice from
- 2-3 cups fresh spinach leaves
- 3 cups cooked quinoa
- 1 cup chick peas
- 1/2 cup green onions, chopped
METHOD:
FOR SALAD:
1. Prepare quinoa and set aside to cool.
2.Combine miso, water, garlic, ginger, mirin, Sriracha, tamari and lime in a food processor or blender and process until smooth. Add spinach and make that smooth too. Taste and adjust seasoning, if necessary. Look! It’s pretty green dressing!
3. Toss dressing with cold quinoa and chickpeas. Stir in green onions and refrigerate for at least an hour before serving.
FOR SIDE:
1. Cook quinoa.
2. While quinoa is cookificating, combine miso, water, garlic, ginger, mirin, Sriracha, and tamari in a food processor or blender and process until smooth.
3. Add spinach and make that smooth too. Taste and adjust seasoning, if necessary. Look! It’s pretty green sauce!
4. In a medium-large sauce pan, combine sauce and chickpeas. Heat over medium-low heat just until spinach is bright green. Turn heat to low and stir in 2 cups of cooked quinoa and stir constantly until you reach desired temperature.
4. Removed from heat. Stir in lime juice and green onions. Serve immediately.
NOTES:
*Please listen to your own sweetness meter here. As a salad, the longer this dish sits, the less sweetness it needs. As a warm side dish, you really must use your palate to decide. Add minimal sweetness and taste, taste, taste as you go.