It makes a great side, and could possibly be a sorta-vegan main I guess, who knows, I'm not your Mom . . .

Anyway!



What You Need!

1 Cup of tricolor quinoa
2 Cups water
2 tablespoons hondashi powder (I used Ajinomoto brand)
1 tablespoon yellow miso
1 teaspoon olive oil
1 8-ounce can niblets corn, well drained
7.5 ounces (half a bag) frozen peas and diced carrots
1/2 Cup of sliced green onion

What You Do with What You Need!

1. Add the water to a saucepan and bring to a boil; add the hondashi, miso and oil, and stir until the dashi powder and miso are dissolved.
2. Add the quinoa; bring to a boil, stirring, then drop the heat to a simmer and cook, covered for 15 minutes.
3. During the last 5 minutes of simmering, stir in the vegetables.
4. After 15 minutes, take the saucepan off the heat and let it sit, covered, for 5 minutes or until the liquid's been absorbed.
5. Fluff it up with a fork and serve.

This should make about 6-8 servings.

Verdict: Delicious! The corn, peas and carrots weren't mushy, and their sweetness offset the slight saltiness of the dashi that the quinoa was cooked in. I didn't need to add any other seasonings to it, but you do you, okay?