Miso Quinoa Bowl with Roasted Mushrooms

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There's a mushroom miso soup I used to eat a lot when we lived in New York. I loved the flavors of the miso and the cooked mushrooms together. Since I've been trying to eat a more plant-based diet, mushrooms are an obvious choice for me. They're meaty, offer up a great chewy texture, and pack on the umami flavor profile. And honestly, I don't think I've met too many mushroom dishes I haven't liked. This dish was delicious for dinner AND amazing the next day reheated with a poached egg on it. Whenever I eat with my mom, her highest praise goes something like this: "Yum! This would be delicious tomorrow morning with a poached egg on top". So I trusted her, and it WAS delicious with an egg on top! (I continually tell Liam, "moms are always right!")

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Ingredients: 

  • 2 portobellos, medium diced
  • 1/2 pound Broccoli or broccoli rabe, sliced in about 2-inch increments  
  • 1 zucchini or yellow squash, sliced  
  • 2 tbsp olive oil (plus more for cooking the onion and garlic)
  • 1/2 red (or yellow) onion, small dice
  • 3 garlic cloves, thinly sliced  
  • 1 cup quinoa (any color- I used red) 
  • 1 quart miso, mushroom, or vegetable stock  
  • 1 tbsp white miso paste (I used white, but use whichever you prefer) 
  • 1 bunch of Swiss chard, stems sliced thin, leaves roughly chopped 
  • 1 head kale, leaves roughly chopped, rough stems discarded  
  • 1/2 head of cilantro, stems and leaves roughly chopped  
  • 2 sprigs of mint, leaves thinly sliced  
  • Dried seaweed to taste  (you can buy the individual snacking sheets and crumble them or buy strips)
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Preheat the oven to 375 degrees F. Toss the mushrooms, squash, and broccoli with the olive oil and arrange them on a baking sheet lined with tin foil or a silpat. Sprinkle on salt and freshly ground pepper. Set a timer for fifteen minutes. 

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Cut the onion into a small dice. Thinly slice the garlic. Heat a stockpot over medium high heat and drizzle in some olive oil. Saute the onion and garlic for about five minutes, or until soft and aromatic. 

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Add in the quinoa, the stock, and the miso paste. 

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Pull the roasted veggies from the oven. If they're not soft enough, feel free to continue cooking for five minutes. 

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Add in the chard stems and cook for three minutes. 

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Toss in the torn greens and stir the pot. 

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Continue cooking for five minutes until the greens are soft and some of the stock has been absorbed. 

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Roughly chop the herbs and add these to the pot as well. Stir to combine. 

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To serve, scoop out a ladel-full of the quinoa/greens/broth into a shallow bowl. (I call these shallow bowls "plate-bowls" in my house, but I think technically they're pasta bowls.) Place some roasted veggies on top of the quinoa mixture. 

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Crumble over the seaweed mixture and start eating! (Here you will be forced to make an important decision; fork or spoon?)

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The next day, I simply reheated some quinoa and poached an egg in simmering water with a splash of vinegar for five minutes. It was divine. It was better than the actual dinner. I highly suggest saving some of this for leftover/breakfast! 

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