Ingredients:
Vegetables
- 1 cup quinoa
- 1 1/2 cups water or vegetable broth
- 1 small sweet potato, peeled and cubed
- 1 daikon radish, chopped into 2-inch slices
- 3 cups spinach
- 1 cup wakame seaweed, soaked in warm water for 5-10 minutes & then cut into ribbons
- 1 cup black beans
- 1 avocado, sliced
Dressing
- 1 rounded tablespoon white or yellow miso
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1 small clove garlic, peeled and minced
- Pinch paprika
- 2 tablespoons toasted sesame oil
- 2 tablespoons grape seed oil
- 2 tablespoons silken tofu
Directions:
- Combine all the dressing ingredients in a blender and blend until smooth. Set aside.
- Combine the quinoa and water in a saucepan and bring to a boil. Lower the heat, cover, and simmer for 15 minutes.
- Meanwhile, steam the sweet potato and daikon radish for about 10 minutes or until tender. Add the spinach into the steamer for the last minute of cooking.
- Divide the quinoa, veggies, seaweed, and beans between two bowls. Drizzle the dressing on top, and finish with half a sliced avocado.
- Serves 2
