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Roasted Veggie Quinoa Bowls with Miso-Turmeric Vinaigrette
Ingredients
  • 4 cups broccoli florets
  • 2 portobello mushroom caps, thinly sliced
  • ½ red onion, cut into 1-inch pieces
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 1 cup dry white quinoa
  • 3 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. sesame oil (not toasted)
  • 1 Tbsp. white miso paste
  • 1 tsp. ground turmeric
  • ½ tsp. freshly grated ginger
  • ⅓ cup roasted chopped cashews
  • Optional garnish: thinly sliced green onion, sesame seeds
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