All of the sudden, this 'pseudocereal' Quinoa (keen-wa) is everywhere, featured in magazines, in restaurant menus and people are talking about it. Plentiful in nutritional benefits, quinoa is also very versatile in cooking. With a couscous like texture and a slight nutty flavor, it is enjoyable cold or hot once cooked. This is my usual go-to dish when making quinoa - original recipe from Whole Foods, with variations depending on what left-over vegetables I have on hand. This case peas were replaced by 毛豆soybeans, and its the miso ingredient that really gives the dish body + flavor.
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