Did you know that Quinoa contains almost twice more fiber than any other grain and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids? Well…I just found out myself!! All I knew is that I just LOVE the taste and texture of quinoa and the carrot juice in this recipe brings out its flavor beautifully! The chickpeas add a heartiness to this dish that is absolutely perfect. I like to use a sweet-tasting brown rice organic Miso for this recipe but you can choose any other variety you like best. I typically serve this quinoa on a buffet table to go with other dishes with lots of spices in them, which is why I keep it sweet and simple. I don’t want it to “compete” with the other flavors, but if you would like to have it as a stand-alone main dish, you may want to add a pinch of sea salt (Fleur de Sel) and a pinch of smoked paprika, right before you serve it, to jazz it up a bit! I serve this dish at room temperature but it’s delicious hot or cold as well!
Carrot Miso Quinoa
- 3 Tbsp extra virgin olive oil
- 2 cups raw quinoa
- 2 tsp fresh grated ginger
- 2 cloves garlic minced
- 3 1/2 cups 100% carrot juice
- 1 Tbsp organic brown rice miso
- 1 large can 1lb13oz chickpeas (rinsed and drained)
Sauté garlic and fresh ginger in olive oil.
Let it sizzle for a couple minutes and then pour dry quinoa in the pan and stir with a wooden spoon to coat well with the olive oil for another couple minutes.
Pour Carrot juice over the quinoa and continue to cook over medium heat uncovered for another minute.
Add in the chickpeas and the miso and continue to cook uncovered for about 20 minutes (so that the carrot juice is all soaked up and the quinoa is tender).
Turn off the heat and cover for 10 minutes.
Place in a shallow dish and let cool.
Drizzle with a few drops of olive oil when ready to serve.