2 medium portobello mushroom caps or equivalent of your mushroom of choice
1 tablespoons red curry paste
2-4 tablespoons miso-any flavor- today i used red miso
4 cups water or veggie stock
1 cup quinoa- red or white
1/2 cup frozen peas
1/4 diced red onion or sliced green-opt*
1 tablespoons ground ginger powder
1 teaspoon ground garlic powder
taosted seasame oil-opt*
2 tablespoons agave nectar-for the scratch in your throat!
Wash mushroom caps, and dice. place in large sauce pan over medium heat and cook until they begin to soften. Add everything else BUT the miso, cover, bring to a boil and reduce to simmer for 15 minutes. The quinoa will be translucent with a "hula hoop" germ ring exposed. Add the miso and stir until dissolved.
Now go back to bed!