Miso and Almond Butter Quinoa

Miso and almond butter quinoa

  • 200g quinoa
  • 1 tin of chickpeas
  • 2 bunches of asparagus
  • 1 courgette
  • A handful of rocket

 

For the dressing

  • 4 tablespoons of smooth, creamy almond butter
  • 2 teaspoons brown rice miso
  • 1 teaspoon of tamari or soy sauce
  • 1 tablespoon sesame oil
  • 50ml almond milk
  • Juice of 1 lemon
  • 1 teaspoon of maple syrup
  • Salt
  • Optional: 25-50ml of water, if you want a thinner dressing

 

To serve

  • Chilli flakes
  • Sesame seeds
  • Lots of black pepper
  • Roasted almonds

 

 

Start by cooking the quinoa, simply place it in a pan with boiling water and a good sprinkling of salt and cook for 10-15 minutes, until soft and fluffy.

Thinly slice the courgettes into half-moons and the asparagus into bite-sized chunks, add to a large frying pan with olive oil, salt and pepper. Let these cook for a couple of minutes, in the meantime drain and rinse the chickpeas, then add them to the frying pan.

As the quinoa and veggie cook stir the dressing together.

Then simply mix it all together, sprinkling with roasted almonds, sesame seeds, chilli flakes and black pepper to finish.

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