MISO ROASTED VEGETABLES

BY Ceres Organics

gluten-free   

Ready in 1 hour | Serves 4-6


Ingredients

MISO KUMARA

¼ cup Brown Rice Unpasterised White Miso (Genmai Shiro)

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

QUINOA

1 cup Organic Quinoa, White

¼ cup Organic Vinegar, Brown Rice

1 tablespoon sriracha

Method

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.