BY Ceres Organics
Ready in 1 hour | Serves 4-6
1 tablespoon Organic Sesame Oil, Toasted
2 teaspoons Organic Vinegar, Brown Rice
1 teaspoon Organic Tamari Soy Sauce
1 teaspoon fresh grated ginger
2-3 medium kumara, cubed
1 cup Organic Quinoa, White
1 tablespoon sriracha
Preheat your oven to 200°C and line a large baking tray with baking paper.
Combine all miso marinade ingredients in a large bowl and whisk into a paste. Add the kumara and toss to coat. Transfer to your prepared tray and spread evenly. Bake for about an hour, until golden a bit on the crispy side.
Meanwhile, prepare the quinoa. Rinse in a fine mesh strainer with cold water, gently rubbing the seeds together with your fingers to help remove the saponins. Transfer to a pot with 1½ cups of water and bring to a boil. Reduce heat to a simmer and cook for 10–15 minutes with the lid on, until the water is completely absorbed and your quinoa has a fluffy texture. Remove from the heat and leave to cool for 5–10 minutes with the lid off, before fluffing lightly with a fork. Once you’re quinoa has cooled, stir through the rice wine vinegar and sriracha.
Combine your cooked quinoa and miso kumara in a bowl. Done.