Red quinoa and tofu miso bowl

By kitschyguy

Ingredients

• 1/2 tablespoon canola oil
• 1 onion
• 1 garlic clove
• 1 carrot
• 1 cup red quinoa
• 1 piece tofu
• 1 packet bok choy
• 1 packet chinese broccoli
• 1 bunch green onions
• 1/4 cup miso paste

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

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Add-ins and variations: chicken or pork meat, white or black quinoa, almost any kind of vegetable [I've used zucchini, eggplant, spinach, broccoli, chinese cabbage...]

When the onion is transparent add the minced garlic and cook until fragrant. Add the chopped carrots, quinoa, miso paste and cover with 1L [4 cups] of water.

Leave the pot boiling at medium heat. You might have to add more water while the quinoa is cooking. Since it takes around 15-20 minutes for the quinoa to be cooked; feel free to add the tofu after 10 minutes have passed, so that it absorbs the miso flavor.

When the quinoa’s white germ starts showing, add the chopped veggies reserving the green onions for the end. Taste the broth: if its too salty, add more water. If its bland, add more miso or salt. You could even add a dash of soy sauce!

Cook the veggies for as long as you like [I cook them for 1-2 minutes, I like my veggies to retain their texture] and once you’re ready to turn off the heat, add the green onions.

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Actually I don't have the recipe so clear... my grandma makes miso and tofu and I have yet to learn how to make both. I have to plan a mini-vacation and go visit her :)

Actually I used homemade miso [my grandma makes it from time to time] which is similar to white miso. Sometimes I use half homemade and half red miso, I like the dark color and flavor of the akamiso.

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