Total time 40 min
- Chick peas
- Carrot juice
- Garlic clove
You don’t need to peel the ginger root, just grate it as is with a fine grater.
Sauté garlic and fresh ginger in olive oil.
Let it sizzle for a couple minutes and then pour dry quinoa in the pan and stir with a wooden spoon to coat well with the olive oil for another couple minutes.
Pour Carrot juice over the quinoa and continue to cook over medium heat uncovered for another minute.
Add in the chickpeas and the miso and continue to cook uncovered for about 20 minutes (so that the carrot juice is all soaked up and the quinoa is tender).
Turn off the heat and cover for 10 minutes.
Place in a shallow dish and let cool.
Drizzle with a few drops of olive oil when ready to serve.