Smoky Miso Quinoa with Golden Beets
This smoky miso quinoa with tender golden beets is a delicious and healthy dinner option! The savory miso paste pairs perfectly with the nutty red quinoa, while the smoky paprika and sweet coconut aminos add depth of flavor.
ingredients
- 1 cup red quinoa, rinsed
- 2 cups water
- 2 small golden beets, peeled and sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 tablespoon miso paste
- 1 tablespoon coconut aminos
- Salt and pepper, to taste
- Chopped parsley, for garnish
steps
- 1.
Preheat the oven to 400°F. Toss the sliced beets with 1 tablespoon of olive oil and season with salt and pepper. Spread the beets in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
- 2.
While the beets are roasting, cook the quinoa. Bring the quinoa and water to a boil in a medium saucepan. Reduce heat to low and cover, simmering until all water is absorbed, about 15-20 minutes.
- 3.
In a small bowl, whisk together the remaining olive oil, smoked paprika, miso paste, and coconut aminos.
- 4.
Once the quinoa is cooked, remove from heat and stir in the miso mixture until well combined.
- 5.
Serve the miso quinoa in bowls topped with roasted golden beets and chopped parsley.
