DivineCuisine Viva La Food!

I've made couple changes in this recipe, but basically almost everything is the same For the sauce: Combine the stock, miso, lemon juice, soy sauce, sesame oil, agave nectar, and chili paste in a small bowl; mix well. Heat the vegetable oil in a small saucepan over medium heat. Sauté the onion, ginger, and garlic about 2 minutes, or until fragrant. Stir in the miso mixture and bring to a boil. Remove from the heat and set aside. For the quinoa: Toast the quinoa in a dry medium saucepan over medium-high heat, for about 2 minutes, or until you can smell nice nutty aroma. Pour in vegetable stock add salt and bring to a boil. Reduce the heat to a simmer, cover saucepan with a lid and cook for 15 minutes, or until the liquid is absorbed. Remove from the heat and let stand covered. In a large pot of boiling water, blanch the carrots, broccoli, and snow peas for 3 minutes. Drain plunge into ice water. Heat a large saucepan over high heat, add 2 tablespoons of oil, and sauté the pepper and mushrooms for 2 minutes, or until the pepper is crisp-tender. Add the tofu and sauté until lightly browned, about 5 minutes. Stir in the blanched vegetables and stir fry for 4-5 minutes, until everything is heated through. Taste and adjust the seasoning. To serve, fluff the quinoa with the fork and divide it among the plates. Top with sautéed vegetables and spoon a heaping tablespoon of warm miso-ginger sauce over each serving. Sprinkle with the cilantro leaves and green onion.