Hi eaters!

Is it really only Tuesday? Because I would love for it to be Friday right about now. Hell, I would probably settle for Thursday.

But alas, it’s not.

Anyway, this is going to be a quick and clean post tonight. I’m up to my neck in John Stuart Mill’s utilitarian ethics right now, after which I get to write a 10-page paper.

Doesn’t that sound like fun?

Actually, it kind of is. I absolutely adore utilitarianism and I’m using my research to write an analytic paper about Never Let Me Go, which is an absolutely wonderful book.

Yes, eaters, I am geeking out over a paper. I heart paper writing like no other. I just kind of hate everything that comes before writing the paper.

Wow, tangent.

Okay, enough of that babbling. Time to tell you about two of m’favorite ingredients: quinoa and miso paste.

I’ve cooked with both of these ingredients time and time again. But despite my love for them, they have been noticeably MIA from my kitchen thus far this semester.

Really, eaters, I’ve felt deprived.

As you noticed, I picked some up this weekend. And they’ve been burning a whole in my pantry/fridge ever since.

Insert me singing badly: Reunited and it feels so good.

So tonight I whipped them out and whipped up a little something warm and flavorful to counteract the cold and rainy day it’s been.

Miso, Quinoa, and Mushroom Bowl

Adapted from Whole Foods

2/3 c quinoa

1 1/3 c vegetable broth (water also works)

3 T brown rice miso paste

½ medium-large (red) onion

2 cloves garlic, minced

1 package (baby ‘bella) mushrooms

¾ c frozen peas

½ t ground ginger


sriracha, optional

Whisk together the broth and miso paste and then pour that, with the quinoa, into your rice cooker.Set that to cook and get going on everything else.

Heat a large skillet to medium and drizzle with oil. Dice your onion and add to the skillet once it’s reached heat. Stir everything to coat and then get to chopping the mushrooms.

Personally, I don’t love a ton of thick mushrooms. I like the essence of mushroom everywhere, with only the occasional mushroom bite. So I always chop half of my ‘shrooms medium-thick and the other half pretty thin.

Can you tell which is which?

It’s the best of both worlds.

Once the mushrooms are chopped, add the garlic, stir and allow that to cook until just barely fragrant, about 2-3 minutes. Then reduce the heat to medium-low and add the mushrooms, ginger, sriracha, and peas. Mix everything together and cover.

Aren't those colors appetizing?

Come back and stir occasionally, until the mushrooms have darkened and released their liquid.

Once that has happened add in the quinoa (which should definitely be done by now). Mix everything together until the quinoa has absorbed some of the liquid and everything is heated through.

Then eat!

I served mine with some tofu crunchies.

(Drain and cut a block of tofu into tiny bites, marinate in a bit of soy/tamari and then bake at 400 for 12-14 minutes.)

Oh, and I ate it with a spoon.

There’s just something so wonderfully comforting about this, and everything is perfectly bite-sized, so a spoon seemed fitting.

And so while the weather outside is frightful (too soon?), tonight’s dinner was delightful.

Your turn:

What are some of your favorite ingredients?

Do you always keep them on hand?

G’night eaters!


  1. Mary says:

    That looks so good! My mom and I eat quinoa all the time when I'm back home and mushrooms are ust about our favorite ingredient to add to them. Yum!

  2. This looks unbelievably good, thanks for linking this up to my hop!


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