Miso Quinoa Bowl with Roasted Mushrooms
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!")
- 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)
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.
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.
Add in the quinoa, the stock, and the miso paste.
Pull the roasted veggies from the oven. If they're not soft enough, feel free to continue cooking for five minutes.
Add in the chard stems and cook for three minutes.
Toss in the torn greens and stir the pot.
Continue cooking for five minutes until the greens are soft and some of the stock has been absorbed.
Roughly chop the herbs and add these to the pot as well. Stir to combine.
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.
Crumble over the seaweed mixture and start eating! (Here you will be forced to make an important decision; fork or spoon?)
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!