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Quinoa Pilaf with Spiced Miso Tahini Sauce
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Quinoa Pilaf with Spiced Miso Tahini Sauce | |
3 cups | quinoa, cooked |
1/2 | onion, diced |
1 | garlic clove, minced |
2 cups | black beans |
1/2 head | cauliflower |
1/2 cup | golden raisins |
1 tsp | cumin |
1 tsp | sea salt |
1/2-1 tsp | cayenne pepper |
winter squash, (kabocha, sugar pumpkin, delicata, butternut, etc...) or sweet potato | |
1 cup | fresh mint leaves, chopped |
Miso Tahini Sauce: | |
1 tbsp | light or yellow miso |
3 tbsp | tahini |
juice from 1/2 a lemon | |
2 tbsp | water |
dash | cayenne pepper |
Preheat oven to 350°. Cube or slice squash; toss with coconut or olive oil, place on a baking sheet and roast about 20 minutes, until soft.
In a pan heat 1 tablespoon of coconut or olive oil. When hot, add onions and garlic and cook until the onion is translucent.
Add cauliflower and stir . Cook on medium until the cauliflower is tender; cover to speed cooking time.
Meanwhile make the miso tahini sauce: In a bowl mix together the miso and tahini. A thick paste will be formed. Pour in the lemon juice and water, and stir well to turn the paste into a sauce. Add a dash of cayenne pepper.
To the cauliflower, add black beans, quinoa and raisins. Stir in cumin, salt and cayenne pepper (if you're using it). Also stir in the fresh mint leaves, saving some for garnish. Serve over pumpkin with a generous helping of the miso tahini sauce and mint.
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