This meal is great on it’s own or makes an excellent base for your favorite protein. It’s actually delicious anytime of the day!
Disclaimer: I am not one who follows a recipe and I am not a chef or a writer of recipes. When I cook I do a lot of improvising and “eye-balling”, I did my best here to communicate what I do!
Put 1 1/2 cups of Quinoa in the rice cooker with a box of vegetable broth and assorted seaweed. Turn on to cook.
Wash and chop your favorite cooking greens such as kale or chard.
Add 1 tablespoon of chick pea miso to 1 cup of boiling water, 1 tablespoon of tamari, 1 teaspoon of Ume Plum Vinegar (you can use Rice Wine Vinegar instead). Stir well to dissolve the miso.
When the quinoa is finished stir in the greens and the miso mixture. The greens will steam in the hot quinoa. Top with sesame oil.
Now you have a delicious base to eat on it’s own or for any protein.
Two of my favorite ways to each this are:
1. Poached eggs and avocado
2. Smoked salmon, avocado and pickled ginger.
Sometimes I add pumpkin seeds or shiitake mushrooms to the rice cooker, I invite you to be creative! I also love to top it off with Gomasio.
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