Miso Quinoa Bowl with hemp seeds, mushrooms and cavolo nero

Phoebe Murray

Phoebe’s on our marketing team, but if we had a delicious-vegan-hemp-recipe team…she’d be head of it. She’s always coming up with new innovative ways to eat and drink hemp.

Warm winter dishes – we’re talking those that involve pies, pasta and pastry – often come with a side of food comatosis. So when we saw this miso quinoa bowl on Phoebe’s instagram, we knew she was onto a winner. Phoebe’s part of our marketing team at Good Hemp, but if we had an awesome-vegan-hemp-recipe-team… she’d be the head of it. She’s always cooking up something tasty – whether it’s a vegan salad bowl for lunch, or homemade hemp pesto on the weekend. We thought it’s about time we shared one of her creations. Light but warming, flavoursome but easy to make, this is Phoebe’s winner of a winter bowl with miso three-coloured quinoa, chestnut mushrooms, cavolo nero (or replace with any type of kale) and of course, hemp seeds. Don’t forget to sprinkle some extra hemp seeds on top. 

5 mins
40 mins
2 for main, 4 for side

Thickly slice the Portobello, then chestnut mushrooms, and keep them separated. Remove the stalks of the cavolo nero. This can be done either by running a knife either side of the stalk, or simply by tearing the leaf away from the stalk. Then quarter length ways.


Mix 2 tbsp of miso paste with 1 cup of hot water.


Add the quinoa to a sauce pan, pour in the miso mixture and then stir to combine, next pour in water until it reaches roughly 1cm above the line of quinoa. Stir, then bring to a boil on a medium heat with the lid on the pan, then reduce to a simmer for 12-17 minutes. NB you may have to add a little more water whilst the quinoa is cooking if it evaporates before fully done.


Whilst the quinoa is bubbling away, put a large frying pan over the stove at a medium heat, once heated, add the Good Hemp Oil and swifty add the Portobello mushrooms. Stir the mushrooms around the pan until evenly coated with oil, then turn up the heat and leave to fry for around 5-7 minutes (although make sure you keep an eye on them!) Once browned, flip over and continue to fry for another 5-7 minutes.


Once cooked, remove the Portobello mushroom from the pan, and repeat with the Chestnut mushrooms.


With the mushrooms done, the quinoa should be done also. Remove both pans from the stove, and add all of the mushrooms to the quinoa. Prepare another cup of the miso mixture, again combining 2 tbsp of miso paste to 1 cup of water. Once mixed in, add the soy sauce, rice wine vinegar and maple syrup, stir to combine.


With the mushrooms in with the quinoa, return the empty frying pan to the stove, this time on a medium heat and throw in the cavolo nero with 2 tbsp of the miso mixture. Sautée the cavolo nero for 8-10 minutes, adding a few tablespoons of the miso mixture every couple of minutes. Once cooked, take the cavolo nero off the heat and add the mushrooms, quinoa and the hemp seeds, stir to combine – and voila!


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