On my recent trip to Boston my Primal cousins also took me to this amazing organic cafe and juice bar in Cambridge, Life Alive, where I had the delicious Flourish smoothie made with berry Kombucha, blueberries, mango, lemon juice, avocado, and maca. Now that is what I call nutrients in a glass! My cousin ordered the Swami to go, which was a delicious blend of veggies in a sweet Miso Curry Sauce, traditionally served over brown rice, which he swapped for quinoa. It was so incredibly flavorful, we spent the rest of the car ride gushing over the sauce and thinking up other veggies we’d add, and soon after we headed to the grocery store to pick up the ingredients to make it. It’s been two weeks since my visit and I still have Swami on the brain so here it is! For added protein, serve with grilled chicken, salmon, or a fried egg.
Miso Curry and Steamed Veggie Bowl (Adapted from Andrea Isabelle Lucas) (Difficulty-Easy; Serves 4)
- 1 1/2 c. quinoa, rinsed and cooked
- 1/2 small onion, diced
- 8 oz. shiitake mushrooms, chopped
- 8 oz. organic broccolini, chopped
- 3 c. organic kale, chopped
- 3/4 c. organic raisins
- 1 c. tamari almonds
- 3/4 tsp. ginger
- 3 large garlic cloves
- 4 Tbsp. organic miso paste
- 2 Tbsp. raw honey
- 1/2 Tbsp. curry powder
- 1/2 c. rice vinegar
- 1/2 c. cold water
- 3/4 c. organic canola, grapeseed, or coconut oil
Cook quinoa over the stove. Add all of the sauce ingredients to a blender and pulse until smooth. The recipe makes about 1 1/2 cups which is plenty for 4 servings of veggies as I like things extra saucy and I still had leftovers.
Steam the veggies, raisins, and almonds until desired tenderness, about 5 minutes. Pour the curry miso sauce over the veggies and mix to combine. Serve over the cooked quinoa and enjoy!