Quinoa Rustico Pilaf Miso (Printable Version)
Nutty quinoa paired with roasted vegetables and a flavorful miso glaze, ideal as a light main or side.
# Ingredient List:
→ Quinoa Pilaf
01 - 1 cup quinoa, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1 tablespoon olive oil
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 small zucchini, diced
08 - 1 red bell pepper, diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/4 cup toasted pumpkin seeds
11 - 2 tablespoons chopped fresh parsley
12 - Salt and black pepper, to taste
→ Miso Glaze
13 - 2 tablespoons white miso paste
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon toasted sesame oil
17 - 1 tablespoon water
# How to Make It:
01 - Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add red onion and garlic; sauté 2 to 3 minutes until softened.
03 - Add carrot, zucchini, and red bell pepper to the skillet. Cook, stirring occasionally, for 7 to 8 minutes until tender yet vibrant. Stir in cherry tomatoes and cook 2 minutes more.
04 - Add cooked quinoa to the skillet with vegetables. Toss to combine. Season with salt and pepper, then stir in toasted pumpkin seeds and chopped fresh parsley.
05 - Whisk together miso paste, maple syrup, rice vinegar, toasted sesame oil, and water in a small bowl until smooth.
06 - Drizzle miso glaze over the pilaf just before serving or serve glaze on the side.
# Expert Advice:
01 -
- It tastes like you spent way more time cooking than you actually did.
- The miso glaze transforms simple vegetables into something crave-worthy and deeply savory.
- It works as a side, a light meal, or even cold the next day if you keep the glaze separate.
02 -
- If you skip rinsing the quinoa, you'll taste a slight bitterness that no amount of glaze can fix—it's worth those 30 seconds.
- The vegetables should still have some brightness and bite to them; if you cook them too long they become mushy and lose their personality.
- Miso paste whisked into cold liquid can clump up, so add the water gradually and whisk continuously until smooth.
03 -
- Toast your pumpkin seeds in a dry skillet for just a minute or two before adding them if they came unsalted—it wakes them up and makes them taste richer.
- The miso glaze can drizzle over roasted vegetables, grain bowls, or even be used as a dipping sauce for roasted tofu if you want to stretch this recipe into something completely different.