Miso-Ginger Red Beans with Quinoa and Broccoli
It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish.
Serves: 4 to 6
- 1 1/2 cups quinoa, rinsed
- 1 vegetable bouillon cube
- 1 1/2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 4 cups bite-sized broccoli florets
- 2 large ripe tomatoes, diced
- 3 to 31/2 cups cooked or two 15- to 16-ounce cans small red beans
- 2 teaspoons grated fresh or jarred ginger, or more, to taste
- 2 to 3 tablespoons mellow white miso, or to taste
- 1 1/2 tablespoons cornstarch
- 2 teaspoons dark sesame oil
- 2 scallions, thinly sliced
Combine the quinoa and bouillon cube with 3 cups water in a medium saucepan and bring to a gentle boil. Lower the heat and simmer gently until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.
Meanwhile, heat the oil in a large skillet; sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.
Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
In a small bowl, combine the miso, cornstarch, and about 3/4 cup warm water; whisk together until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened.
Spread the cooked quinoa on a serving platter, then top with the bean and broccoli mixture, allowing a bit of the quinoa to show around the edges. Sprinkle the scallions over the top and serve at once.