toasted sesame oil 2 tsp, plus a drizzle to serve
ginger a thumb-sized piece, shredded
garlic 2 cloves, sliced
leek 1, halved and finely sliced
carrot 1, shredded
sesame seeds 1 tsp
red chilli 1, deseeded and shredded
brown miso paste 2 tbsp
kale a large handful
1. Heat 2 tsp of sesame oil in a large pan over a medium heat and gently cook the ginger, garlic, leek, carrot, sesame seeds and 1/2 the red chilli for 10-15 minutes, stirring regularly, until the vegetables are soft. Add the miso and 700ml of just-boiled water, mixing to dissolve the miso. Add the quinoa, cook gently for 10-15 minutes or until the quinoa is just cooked, then add the kale for a few minutes to soften.
2. Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.