Monday, November 14, 2011

20-minute Monday - Wonderful quinoa bowl with tahini-miso dressing


Quinoa cooked in broth, steamed sweet potatoes, cabbage, kala chana, edamame beans, and broccoli, topped with chopped avocado, red onions, and cucumbers, and dressed with that splendid simple sauce of 3 parts tahini to one part miso with enough water to thin, and finally dusted with cilantro and shichimi togarashi--sometimes simple is just the best!

11 comments:

  1. Looks awesome. I'm going to try that dressing idea - so simple and I love miso...

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  2. What a gorgeous bowl of food — so fresh and colorful. It's got a great combo of ingredients — and the bowl is really cool. Miso-tahini sauce is an old favorite of mine, too.

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  3. Steamed sweet potato and quinoa are so good together. And, yes, so simple but delicious. What is kala chana?

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  4. Angela, that dressing is a classic, and if you love miso, you'll love it.

    Thanks, Angela and Foodfeud, it really is a good combination, just some stuff I had in the fridge, but it came together beautifully. Kala chana means "black chickpeas" which is essentially what they are; in their dried form they look like small dark chickpeas, and once cooked they have a chewier, earthier taste than their yellow siblings, one that I find myself craving from time to time. According to my sources, they are sacred to and often served in the worship of the Hindu goddess Kali...

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  5. Oh, and thanks for remarking on the bowl itself, Andrea! I've decided to make a collection of this stuff, just single odd pieces or place settings that I like, and this is the first in my collection--I've asked for contributions from my nearest and dearest as Christmas presents, and hope they'll take my request to heart--consistency is a hobgoblin, and so on: from now on it's all variety all the time!

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  6. Beautiful and inspirational! As well as some new vocabulary for me there...I've never heard of black chickpeas, but now I want to try them. I'm sure I'll want to try shichimi togarashi too when I find out what it is...I have an inkling it's the spice dusting the food. And clearly, I'm going to have get rolling and try the tahini-miso combo asap.

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  7. This looks terrific--I would definitely have to plan to come up with something this beautiful!

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  8. This looks so good. I wish I could eat it for lunch right now. Yum..

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  9. PS Zoa, do you have to use the urad flour to make your dumplings, or can it be omitted? Thx!

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  10. Hi, Rose:
    I did once do a post on shichimi togarashi, over here, if you're curious: http://airyway.blogspot.com/2009/10/shichimi-togarashi-japanese-7-spice.html

    And Stacy, the urad flour *can* be omitted, but that is the genius part of the recipe! The urad makes the dumplings firm and binds them, like eggs. But there are plenty of vegan dumpling recipes around that are just the other ingredients--they're just not my dumplings of genius.

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  11. great looking! I was just writing to inquire about the shichimi togarashi, and see you've already provided the link! domo arigato!

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