Roasted Veggie Quinoa Bowls with Miso – Us-Farmers Spice

Ingredients

• ▢ 4 cups broccoli florets
• ▢ 2 portobello mushroom caps thinly sliced
• ▢ 1/2 red onion cut into 1-inch pieces
• ▢ 2 Tbsp. olive oil
• ▢ 1 tsp. salt divided
• ▢ 1/2 tsp. black pepper
• ▢ 1 cup dry quinoa
• ▢ 2 Tbsp. unseasoned rice vinegar
• ▢ 2 Tbsp. sesame oil not toasted
• ▢ 1/2 tsp. freshly grated ginger
• ▢ 2 tsp. white miso paste
• ▢ 1/4 tsp. ground turmeric
• ▢ 1/3 cup roasted chopped cashews
• ▢ Optional garnish: sliced green onion sesame seeds