This quick weeknight meal comes together in a flash. You get a great depth of flavor from the hit of miso and preserved lemon and a light, perfect-for-spring healthy meal.
Pea and Pepper Quinoa with Lemon and Miso
1 cup quinoa
2 c. vegetable stock
1 tsp. preserved lemon, diced
2 c. snap peas, tipped and chopped
1 tsp. white miso
1 orange bell pepper, diced
1 Tbsp. olive oil
S+P to taste
In a medium pot over high heat, bring the quinoa and stock up to a boil. Knock the heat back to a simmer, cover, and cook 20-25 minutes or until the quinoa curlicues open and the grain softens.
Meanwhile, heat 1 Tbsp. olive oil over medium-high heat in a large-ish pan. Add the pepper and sautee, stirring frequently, until the edges start to brown.
Add the peas and continue cooking until they are crisp-tender.
Add the miso and stir until combined.
Add the cooked quinoa and preserved lemons. Toss. Season with salt & pepper to taste.
Serves 2 for dinner + 1 for lunch.
Gastography 