Recipe: <!-- -->Quinoa, Mushrooms and Peas with Miso<!-- -->
Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.
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Ingredients
- 1 cup quinoa
- 2 carrots, diced
- 2 cups sliced white mushrooms
- 3 cloves garlic, finely chopped
- 1/2 teaspoon ground ginger
- 4 teaspoons mellow white miso paste
- 3/4 cup frozen peas
- 1/2 cup sliced green onions
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