Miso-Ginger Red Beans with Quinoa and Broccoli

By Nava · On Sep 06, 2012

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.