Ingredients:
- 2 cups water
- 1 tablespoon organic chickpea miso
- 1 tablespoon Coconut Aminos (awesome soy-free sauce)
- 1 cup dry organic quinoa (I used red)
- 1 tablespoon olive oil (I used the amazing California Olive Ranch Arbequina)
- handful of pine-nuts
Preparation:
- Add water and aminos to pan and heat until boiling
- Add quinoa, cover pan, reduce to simmer, and set timer for 15 minutes
- If the water has not absorbed after 15 minutes, give it another 5-10 minutes (keep a close watch)
- Dilute the miso in a small amount of luke warm water
- When quinoa is ready, toss in olive oil, diluted miso, and pine-nuts
- Enjoy!