Need a warm, hearty soup this winter? Let this quinoa miso soup fill your belly up for you!
INGREDIENTS (please choose organic whenever possible)
- 1 cup quinoa
- Miso paste (enough to taste)
- Kabocha squash
- Hard boiled eggs
- Garlic salt
- In a large pot, add the water halfway and add one cup of quinoa and miso paste. Boil your eggs in a separate pot.
- While waiting for the quinoa to cook, wash and chop all all your veggies. Throw everything into the pot and cook for 20 minutes or until veggies are tender.
- Serve with freshly chopped scallions and a side of hard boiled egg. Enjoy!