Savory Quinoa & Soy Curl Bowl with Miso Gochujang Dressing

This vibrant bowl combines the nutty flavors of quinoa and brown rice with protein-rich soy curls, fresh zucchini, and colorful cherry tomatoes. Topped with a zesty miso-gochujang dressing and garnished with cucumber and basil, it's a delightful mix of textures and flavors that is both satisfying and nutritious. Ideal for a wholesome meal that meets vegetarian and vegan dietary needs.

Ingredients:

• 1 cup quinoa
• 1/2 cup brown rice
• 1 cup soy curls
• 1 medium zucchini, diced
• 2 cups swiss chard, chopped
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 carrots, grated
• 1 broccoli stalk, chopped
• 1 cup green beans, trimmed
• 1 onion, diced
• 1 tablespoon miso paste
• 1 tablespoon gochujang
• 2 tablespoons peanut butter
• 2 tablespoons flour
• 2 eggs

Instructions:

1. Cook quinoa and brown rice according to package instructions. Set aside.
2. Rehydrate soy curls in warm water for about 10 minutes, then drain and squeeze out excess moisture.
3. In a large skillet, heat some oil over medium heat and sauté the onion until translucent.
4. Add the soy curls to the skillet and cook until they are golden brown, about 5-7 minutes.
5. Stir in the zucchini, swiss chard, carrots, broccoli stalk, and green beans, and cook until vegetables are tender, about 5-10 minutes.
6. In a small bowl, whisk together miso paste, gochujang, and peanut butter to create the dressing.
7. In a large bowl, combine cooked quinoa, brown rice, and the sautéed vegetables and soy curls. Toss with the dressing until well coated.
8. Serve the mixture in bowls, garnished with cucumber slices, cherry tomatoes, and fresh basil.