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The beauty of this salad is that you can add whatever your heart desires to this base. Moromiso is a product of the fermentation process used to make miso paste. It has much less sodium than soy sauce or table salt but adds umami to the dish. If you can’t find moromiso, you can substitute miso paste mixed with a little bit of water to thin it out.
Total Cook Time: 15 minutes | Serves 4
Source: The Blue Zones American Kitchen, Photo: David McLain
1 cup of packaged mixed grains (use a blend that combines rice, bulgur, barley, wheat berries, red rice, and/or quinoa)
2 cups water
2 tablespoons moromiso paste
mixed with a little water
1 tablespoon sesame oil
2 tablespoons chickpeas
2 tablespoons black chickpeas
2 tablespoons pinto beans
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
12 cherry tomatoes, halved
3 tablespoons cooked green beans, cut into 1-inch lengths
3 tablespoons fresh moringa leaves
6 fresh basil leaves, torn
2 tablespoons torn cilantro
1 tablespoon extra-virgin olive oil, for garnish
1 teaspoon nutritional yeast, for garnish
1/2 teaspoon bee pollen, for garnish