5Umami Quinoa Mushroom Bowl
This nourishing bowl is packed with savory flavors and delightful textures, perfect for a wholesome dairy free meal.
How to make it
- 1
Cook the quinoa according to package directions, usually 1 cup quinoa with 2 cups water, simmered until all water is absorbed, about 15 minutes. Set aside to cool slightly.
- 2
While the quinoa cooks, take a moment to prepare your vegetables. Trim the woody ends off your asparagus and chop them into 1 inch pieces. Slice the cremini mushrooms.
- 3
Heat a large skillet over medium high heat. Add a splash of olive oil, then add the mushrooms and asparagus. Sauté for about 7 to 10 minutes, until they are tender crisp and lightly browned. Season with salt and pepper to your liking.
- 4
For the delicious miso dressing, whisk together the white miso paste with 3 tablespoons of warm water and a squeeze of fresh lemon juice if you have it on hand. You can add more water if needed to get a pourable consistency.
- 5
Divide the cooked quinoa into two serving bowls. Top each bowl with the sautéed mushrooms and asparagus. Sprinkle generously with the chopped walnuts. Drizzle your homemade miso dressing over everything. Serve warm and enjoy your wholesome creation!
