Miso-Glazed Mushrooms with Walnuts & Quinoa

Serves 4, Prep Time 15 mins, Cooking Time 35 mins

Miso is my new favourite - the tiniest teaspoon just adds so much flavour. The combination of this soy-based paste, fluffy quinoa and crunchy walnuts is perfect.

Image Source: https://www.pcrm.org/good-nutrition/plant-based-diets/recipes/farro-miso-mushrooms-kale-and-walnuts
(This image is an example of how the finished product could look, the linked recipe is different)

Ingredients:
2 tbsp olive oil
1 brown onion
2 garlic cloves
3 cups chicken stock
250g quinoa
1 tbsp white miso paste
1 tbsp soy sauce
1 tbsp saké
300g (one packet) chestnut mushrooms
2 tsp rice wine vinegar
Roasted walnuts

Method:
1. Heat the oil in a saucepan over high heat. Add the onion and garlic and stir occasionally (about 4-5 minutes).
2. Add the stock and quinoa, season with salt & pepper then reduce the heat to low - cover with a lid and cook for about 20-25 minutes.
3. Combine the miso, soy and saké in a bowl and leave aside.
4. Heat some more oil in a saucepan over high heat, add the mushrooms and stir until softened (about 3 minutes), then add the miso mixture until the mushrooms are glazed. Stir through vinegar, season with black pepper and remove from the heat.
5. Stir half the mushrooms through the quinoa and transfer to bowls. Top with the remaining mushrooms, crumble over the roasted walnuts and sprinkle with sesame seeds to serve.