Grains, Beans, Nuts, and Moromiso Moringa Salad

Plant-based / Vegan

(67 votes, average: 3.81 out of 5)

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

Yum

Ingredients

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

Directions

Add the grains to a medium saucepan with the water and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
While the cooked grains are still warm, transfer them to a large bowl and stir in the moromiso and sesame oil.
Add the chickpeas, beans, pumpkin seeds, sunflower seeds, tomatoes, green beans, moringa, basil, and cilantro, and toss to mix.
Serve with a drizzle of olive oil and sprinkled with nutritional yeast and bee pollen.

The Blue Zones American Kitchen by Dan Buettner

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Grains, Beans, Nuts, and Moromiso Moringa Salad

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