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5 from 9 votes
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Carrot Miso Quinoa

Tip: You don’t even need to peel the ginger root, just grate it as is with a fine grater, it’s one less hassle!
Course Salad, Side Dish
Cuisine American
Keyword carrot miso pasta, how to jazz up quinoa, miso quinoa, miso quinoa salad, miso quinoa soup, miso smoothie, quinoa miso, raw quinoa in smoothie, raw quinoa smoothie
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 465 kcal
Author Catherine Katz

Ingredients

  • 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)

Instructions

  1. Sauté garlic and fresh ginger in olive oil.
  2. 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.
  3. Pour Carrot juice over the quinoa and continue to cook over medium heat uncovered for another minute.
  4. 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).
  5. Turn off the heat and cover for 10 minutes.
  6. Place in a shallow dish and let cool.
  7. Drizzle with a few drops of olive oil when ready to serve.