Miso Quinoa Bowl


1/2 cup Quinoa

1 tablespoon White Miso

1 cup Hot Water

1/2 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

2 Eggs, hard or medium boiled

1/4 cup Carrots, shredded

1/4 cup Bean Sprouts

1/4 cup fresh Cilantro

1/4 cup Radishes, thinly sliced

2 Scallions, sliced

Black Sesame Seeds, for garnish

Lime Wedges, for garnish

Sriracha Sauce, for garnish


Dissolve the miso in the hot water by stirring vigorously. Combine the miso water and quinoa in a sauce pot. Bring to a boil and reduce heat to a simmer. Cover and cook for 12-15 minutes until quinoa is completely cooked. Season with salt and pepper. Divide quinoa evenly between 2 bowls. Top with carrots, bean sprouts, scallions, cilantro and egg. Garnish with Sriracha sauce, sesame seeds, and lime.

Photographed by Alli Shepherd.