Quick and Easy Miso, Carrot and Quinoa One-Pot

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Miso and carrot one pot

Quick and Easy Miso, Carrot and Quinoa One-Pot

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The other day I was speaking to a girlfriend and she was telling how she and her boyfriend base their recipe choices upon how many pots they will have to use..and then clean up. Over two and they wont even give it a chance. This made me chuckle as I’m the sort of person that uses 10 pots for a one-pot wonder! My Quick and Easy Miso, Carrot and Quinoa One-Pot is full of nutritious goodness. The quinoa provides a great source of vegetarian protein and the carrots are a colour-popping source of vitamin A from the beta-carotene, so prepare for glowing skin. I love adding miso to dishes for flavour, but it is also great for healing your gut as a fermented food.

So this recipe is dedicated to my friend and her boyfriend so they can make a quick under 30 minute meal and just wash up one pot after.

My Quick and Easy Miso, Carrot and Quinoa One Pot is also inspired by one of my favourite blogs Goop. You probably already know it, run by the gorgeous Gweneth Paltrow. Not only is there awesome recipes on her website, but an array of dreamy clothes and eye popping reads.

Like this? Then you’ll love my Sweet Potato, Spinach and Lentil Spinach Bowl, or how about my Sweet Potato, Cashew, Carrot and Miso Salad?

Remember to tag me in your recreations on InstagramFacebook and Twitter using #gettheglow #madeleineshaw


Serves 2 Ready in 35 minutes

Directions

Cut the carrot into matchsticks. Heat the oil in a pan and throw the carrot sticks in. Cook for 3 minutes then throw in the garlic and ginger. Cook for another 2 minutes. Next, Boil 800ml of water.

Mix 1 tbsp of miso paste and 1 tsp of tamari with 1 tsp of boiling water. Throw it over the carrots and cook for 30 seconds then add the quinoa and the rest of the boiling water. Bring to the boil and then reduce to simmer for 18-20 minutes until the quinoa is cooked through.

Stir in another tsp of tamari and ½ tbsp miso paste. Throw over the chilli flakes and add a little olive oil to serve.

This is a great lunchbox recipe to have for dinner and take the leftovers to work. It should last in the fridge for a few days so make a big batch on a Sunday evening and enjoy until Wednesday.

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Images: Holly Clark Photography

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