asparagus, gluten free, miso, peas, quinoa, seasonal, vegan, vegetables
Quinoa w/Spring Veg and Miso Dressing
3/4c. cooked quinoa
1/2c. petite peas, steamed, fresh or frozen
8 stalks fresh asparagus, steamed, chopped in half
gomashio, for seasoning
1. Combine all the ingredients in a good size bowl, sprinkle gomashio over the top.
1/2c. fresh lime juice
1/4c. rice wine vinegar
3 tsp. sesame oil
1 tsp. chili oil
1 garlic clove, chopped
1 inch ginger, peeled and grated
2 scallions, chopped
2 T. + 2 tsp. miso paste
1/3c. olive oil (coconut oil would be nice to)
1. All of the ingredients except the olive oil go into the food processor. Pulse until combined, scrape down sides. With the motor running add the olive oil. Store in the refrigerator. Serve over quinoa w/spring veg or anything else you would like.
Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in the Cosmo Hippie kitchen)
Asparagus- Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus- WOW! Talk about a super food. Builds red blood cells and protects against cancer.
Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.
Avocado- They reduce the risk of heart attack and stabilize blood sugars, they aid in blood tissue regeneration. Avocados are high in protein, phosphorus, magnesium, calcium and manganese.
Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich source of minerals, it tones and cleanses the body of toxins and metals such as radiation and mercury! It also helps the body assimilate good cholesterol and break down the bad. (A staple in the Cosmo Hippie kitchen)
If you are a Cosmo Hippie Chef follower then you know I LOVE quinoa, when you eat a mostly vegetarian cuisine quinoa quickly becomes your best buddy. Bill-y and I even love it for breakfast. The great thing about this dish is that it is seasonal, so Spring I use peas and asparagus, in the Summer I use tomatoes and cucumbers, in the Winter I use baby bok choy and edamame- avocado always shows up for the party. This dish is easy, delish and you can see from the nutritional tid bits a power house in the healthy department. To health and happiness, ENJOY!