Bursting with colorful veggies, this healthy grain bowl recipe is topped with an easy miso dressing. If you have quinoa already cooked, skip Step 1 and use 2 cups in Step 4.

Andrea Bemis
Source: EatingWell Magazine, July/August 2016
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Ingredients

Quinoa & Salad
Miso Sauce

Directions

Instructions Checklist
  • To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Stir in cilantro.

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  • To prepare sauce: Whisk water, miso, vinegar, tahini, sesame oil, garlic and ginger together in a small bowl until smooth. Set aside.

  • To prepare salad: Heat 1 teaspoon olive oil in a 14-inch flat-bottom wok over medium-high heat. Add pork and cook, stirring, until cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Return the pork to the wok and stir to combine.

  • Divide the quinoa among 4 bowls and top with the pork mixture. Drizzle each serving with a generous 2 tablespoons of the miso sauce.

Tips

Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator,

Nutrition Facts

452.3 calories; protein 29.8g 60% DV; carbohydrates 33.3g 11% DV; exchange other carbs 2; dietary fiber 5.8g 23% DV; sugars 6.9g; fat 23g 35% DV; saturated fat 4.9g 24% DV; cholesterol 65.8mg 22% DV; vitamin a iu 878.1IU 18% DV; vitamin c 21.6mg 36% DV; folate 104mcg 26% DV; calcium 63.9mg 6% DV; iron 3.1mg 17% DV; magnesium 111.5mg 40% DV; potassium 912.2mg 26% DV; sodium 673.2mg 27% DV; thiamin 0.3mg 28% DV.