Miso Quinoa Pilaf with Grilled Cucumber and Eggplant
Try this Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing recipe.
Try this Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing recipe.
- 1 cup water
- 3 tablespoons chopped cilantro
- 1 cup quinoa
- 1 tablespoon unsalted butter
- 1/4 cup canola oil
- 1/4 cup balsamic vinegar
- 1/4 cup gluten-free tamari
- 1 large english cucumber
- 2 small, long eggplants about 5 to 6 inches (i used gretel variety from my raised bed, fairytale eggplants are comparable or 1 slender long eggplant of a larger variety)
- olive oil for grilling
- 1 cup 2 % milk
- 1 1/2 tablespoons white miso (we used barley miso which is darker)
- juice from 1/2 an orange (about 1/4 cup)
- Carbohydrate 41.740881510302 g
- Cholesterol 7.6325 mg
- Fat 20.3966903653694 g
- Fiber 4.3410959595021 g
- Protein 8.58827445729124 g
- Saturated Fat 3.28188628622515 g
- Serving Size 1 1 Serving (225g)
- Sodium 10.8370328407243 mg
- Sugar 37.3997855507999 g
- Trans Fat 0.65903348878009 g
- Calories 383 calories
Step-by-step
- Prepare a medium gas or charcoal grill.
- Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.
- While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.
- Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.
- Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy!
- Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid.
- This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.
A Summer Evening's Delight: Miso Quinoa Pilaf with Grilled Vegetables
The aroma of grilling vegetables fills the air, a symphony of summer evenings. This Miso Quinoa Pilaf isn't just a recipe; it's a moment of mindful creation, a journey from carefully selected ingredients to a vibrant, flavorful dish that nourishes both body and soul. I love how adaptable this recipe is. It's perfect for a quick weeknight dinner or a more elaborate weekend meal, depending on the time and energy I have. The beauty lies in its simplicity; fresh, seasonal ingredients come together to create something truly special. The slightly sweet and savory miso quinoa is perfectly balanced by the smoky char of the grilled eggplant and cucumber. It’s a recipe that always feels special, even when I’m rushing to get dinner on the table after a long day.
My love for cooking started in my grandmother's kitchen. The comforting smells, the warmth, and the sheer joy of creating something delicious with my own hands. That's the feeling I try to bring to my cooking today. Each dish, each meal, is an opportunity to connect with those memories, those moments of family and love. This Miso Quinoa Pilaf is one of those recipes that evokes that feeling – a simple dish, yet packed with flavor and the love of the moment. The grilling process brings out the best in the vegetables; the eggplant becomes tender and slightly sweet, while the cucumber develops a lovely smoky char and a satisfying crunch. I always use my grandmother’s favorite balsamic vinegar, bringing a bit of family tradition into every bite.
The preparation itself is a relaxing ritual. Chopping the vegetables, feeling their smooth textures, the sizzle of the grill – it's a sensory experience that slows down time and centers me. The quinoa cooks gently, the miso infusing it with a unique umami depth. And then, the final flourish – the vibrant cilantro, adding a fresh, herbaceous note that cuts through the richness of the miso and oil. It’s a dish that invites you to savor each bite, to appreciate the simple elegance of good food. This recipe has become a staple in my home, enjoyed by family and friends alike. It's a dish that’s as comforting as it is exciting, always a guarantee of satisfying flavors and happy moments.
Beyond the Recipe: This Miso Quinoa Pilaf is incredibly versatile. Feel free to experiment with different vegetables – zucchini, bell peppers, or even asparagus would be fantastic additions. You can also adjust the miso type to your preference, using a darker, richer miso for a more intense flavor. The leftover dressing is a treasure; I often use it as a marinade for chicken or fish, or as a vibrant dressing for salads. The possibilities are endless; let your creativity guide you.
The best part? This dish is just as delicious cold as it is warm, making it a perfect meal prep option for busy days. I often make a larger batch on the weekend and enjoy it throughout the week, knowing I have a healthy and satisfying meal readily available. It's a recipe that effortlessly bridges the gap between a comforting home-cooked meal and a sophisticated dish that would befit any dinner party. It truly embodies the spirit of mindful eating, connecting us to the simple joys of food and the beauty of seasonal ingredients. The Miso Quinoa Pilaf – a small dish, big on flavor, and even bigger on love.
Serving Suggestions: Serve the Miso Quinoa Pilaf as a light lunch, a side dish to grilled fish or chicken, or as a complete vegetarian meal. A sprinkle of toasted sesame seeds adds a delightful nutty crunch. Enjoy!
So, gather your ingredients, fire up the grill, and let's create a culinary masterpiece together. It's more than just a recipe; it’s an experience.
