Quinoa Pilaf with Spiced Miso Tahini Sauce

There are few things as satisfying as miso tahini sauce drizzled over warm spiced quinoa, black beans and winter squash.  This is officially my new favorite dish, and this miso tahini is my new favorite sauce.  It’s delicious on anything from sweet potato fries to celery sticks.

Here’s how I see it:

 mint + tahini miso+ pumpkin+ quinoa pilaf= Food Heaven! 
I’m also working on a newsletter to be released by the end of this week!!! It’ll be full of vegan recipes and healthy living tips.  To avoid too many words in the email I will be linking articles back to this blog (until I can figure out a better option).  If you would like to be on the mailing list please send an email to jneclaiborne@gmail.com and look out for The Nourishing News!  
 Quinoa Pilaf with Spiced Miso Tahini Sauce
3 cups quinoa, cooked
1/2 onion, diced
1 garlic clove, minced
2 cups black beans
1/2 head cauliflower
1/2 cup golden raisins
1 tsp cumin
1 tsp sea salt
1/2-1 tsp cayenne pepper

winter squash (kabocha, sugar pumpkin, delicata, butternut, etc…) or sweet potato

1 cup fresh mint leaves, chopped

Miso Tahini Sauce:
1 tbsp light or yellow miso
3 tbsp tahini
juice from 1/2 a lemon
2 tbsp water
dash of cayenne pepper

Preheat oven to 350°. Cube or slice squash; toss with coconut or olive oil, place on a baking sheet and roast about 20 minutes, until soft. 
In a pan heat 1 tablespoon of coconut or olive oil.  When hot, add onions and garlic and cook until the onion is translucent. 
Add cauliflower and stir .  Cook on medium until the cauliflower is tender; cover to speed cooking time.
Meanwhile make the miso tahini sauce: In a bowl mix together the miso and tahini.  A thick paste will be formed.  Pour in the lemon juice and water, and stir well to turn the paste into a sauce.  Add a dash of cayenne pepper.
To the cauliflower, add black beans, quinoa and raisins.  Stir in cumin, salt and cayenne pepper (if you’re using it).  Also stir in the fresh mint leaves, saving some for garnish.  Serve over pumpkin with a generous helping of the miso tahini sauce and mint.  

  • http://www.blogger.com/profile/09154941007059395568 Anita Gondy

    Love this recipe—many thanks

  • http://www.blogger.com/profile/10616790660237700192 Caitlin

    So delicious! I didn’t have cauliflower or mint so I used eggplant and parsley instead. My husband loved it too. Thanks for posting