Asian style quinoa

Friends, I have a few staples that I love to make a lot – pasta, pizza, soup, tofu, and quinoa. I just love this fancy superfood that is so easy to make into so many different dishes. The classic vegetarian staple is often grains + veggies, and quinoa is definitely my grain of choice. I’m not a huge rice person, so quinoa is pretty much where it’s at for me.

I have been looking into experimenting with different grains in future recipes though, did you know there are so many grains that people hardly ever talk about? There’s millet, farro, barley, buckwheat, the list goes on. I want to try them all! So, stay tuned for that happening. 🙂

Anyway, it’s about time I made another Asian dish, so here you go! This one is simple & delicious – hardly any prep time required.



Asian style quinoa (adapted from Overtime Cook)
1 1/2 cups raw quinoa
1 pound stir fry vegetables (I used a frozen mix that I left defrost on the counter)
1/4 cup sesame oil (or just use olive oil with 2 tsp sesame seeds, though the flavor is different)
2 1/2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp honey or agave
1 tsp minced garlic
1/2 tsp ground ginger

  1. Cook quinoa – 1 1/2 cups uncooked quinoa + 3 cups water.
  2. Meanwhile, mix all other ingredients (except veggies) to make the sauce.
  3. After quinoa is done, add in veggies and sauce. Heat over low for just a few minutes or until vegetables are warm.

Simple sick day soup

I’ve discovered that eating healthy comes easy to me in many ways. I don’t really care about greasy things or fatty things. I’m fine with lighter tasting versions of recipes. I don’t need lots of sugar.

However, I have a weakness– salt. It’s a problem when I’m trying to buy healthy snacks and the sodium content is through the roof. But it’s also an issue when I’m making things at home and something tastes too bland. Suddenly, I’ve pulled out the salt and changed a healthy recipe into a rather salty one.

I don’t doubt that adding salt at the table is still way better than buying prepackaged things with salt in them, but it’s still something I would like to do less of. But what do you do when you just love the flavor of salt?

Enter, my new friend, miso! You can add it to just about anything to create a richer flavor and to up the salt content. Yet, unlike salt, miso has some health benefits. Furthermore, new research also seems to indicate that the natural salt found in miso may not affect health as negatively as using table salt.

I’ve been experimenting with using miso in various recipes, and I’ve come to the conclusion that you can add it to just about anything you typically add salt to. Today I made some hummus with miso instead of salt, and it turned out great!

Anyway, when most people think about miso, they think about miso soup! I’ve always loved this soup at sushi restaurants and I figured it would be a great sick day soup. I used to make those instant packets of ramen when I was feeling bad, and while delicious, probably weren’t too great for helping me actually get better.

I’ve found a way to make a simple miso soup that uses those ramen noodles that I love without the terrible spice packet. And it is incredibly easy and quite yummy! I didn’t add vegetables this time, but I’m sure that would make it even better. =)

edited ramen.jpg

Miso ramen soup (adapted from Victory or Death in the Kitchen)
1 packet ramen noodles
3 cups vegetable broth
1 1/2 tbsp miso paste
1 1/2 tsp soy sauce
1/4 tsp ginger
Optional: spinach, carrots, broccoli, mushrooms, green onions, dried seaweed

  1. Combine the noodles, broth, ginger, vegetables (if desired) and soy sauce and heat to a boil for 3 minutes.
  2. Remove the soup from heat and stir in the miso paste (don’t boil miso- it tastes funny!). Taste and add more miso or soy sauce as desired.
  3. Garnish with parsley and/or green onions.