Ethiopian Vegan Lunch Feast: Miso-Infused Collard Greens & Quinoa With Berbere Spiced Carrots

Allergens

Soy (from miso paste)

Ingredients

• 2 cups quinoa 4 cups vegetable broth 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 1 tbsp Berbere spice mix 2 lbs collard greens, roughly chopped 1/4 cup white miso paste 1 lb carrots, peeled and sliced into thin rounds Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through, about 15 minutes. Set aside. In a large skillet, heat coconut oil over medium high heat. Add onion and sauté until translucent, about 3 4 minutes. Add garlic and Berbere spice mix, stirring to combine. Cook for another minute. Stir in collard greens and white miso paste, cooking until the greens are wilted and tender, about 5 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside. In another skillet or on a baking sheet, toss carrots with a little oil, Berbere spice mix, salt, and pepper. Roast in the oven at 400°F (200°C) for 15 20 minutes or until tender and slightly caramelized.

Chef’s Insight

Don't be afraid to experiment with different vegetables in this dish, as it allows for endless variations and flavors!

Notes

This recipe is suitable for vegans and gluten-free diets. Adjust the spice level to your preference by adding more or less Berbere spice mix.