Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs | CUESA

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Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs


Sascha Weiss, Executive Chef, Lettus Cafe Organic

Serves 4-6


Miso-ginger sauce
2 teaspoons organic safflower or other neutral flavored oil
½ cup red onion, peeled and diced
¼ cup white miso
¼ cup red miso
1 tablespoon agave nectar
½ cup vegetable stock or water
2 tablespoons toasted sesame oil
¼ cup lemon juice
¼ cup ginger, peeled and chopped
1 tablespoon tamari soy sauce

2 cups quinoa, rinsed and drained in a strainer
3 cups vegetable stock or water
Sea salt, to taste

Vegetable Sauté
1 tablespoon neutral flavored oil
1 tablespoon garlic, peeled and minced
8 cups mixed vegetables, peeled, if necessary, and cut into bite size pieces (i.e. broccoli, oyster mushrooms, carrots, corn, bok choy, carrots, bell peppers)
1 cup shredded grilled chicken breast, cubed baked tofu, or cooked, peeled, deveined shrimp (optional)
3 tablespoons mixed chopped herbs (I like to use basil, mint and cilantro)


For the Miso-ginger sauce

Heat the oil in a sauté pan over medium-high heat; add the onion and sauté until caramelized. Combine the rest of the ingredients in a blender with the caramelized onions and puree until smooth. Reserve.

For the quinoa

Combine the quinoa, vegetable stock and salt in a medium-size saucepan with a tight fitting lid. Place the pan over high heat with the lid on and cook until steam starts to escape; turn the heat down low and allow the quinoa to cook for 20 minutes. Turn off the heat, let the quinoa sit for 5 minutes, then remove the lid and fluff the quinoa with a fork. Taste and adjust with salt if needed

For the vegetable sauté

  1. Heat a large sauté pan over high heat; add the oil then the garlic. Cook for 30 seconds or so until the garlic is fragrant. Add the vegetables, cook until soft, then add ¾ cup of the miso-ginger sauce or more to taste. Add optional ingredients at this time, if desired, and continue to cook until the sauce has coated the vegetables.

  2. Divide the cooked quinoa into 6 bowls, top with the vegetable sauté and chopped herbs. Serve.



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