BOU Blog Rainbow Stir Fry with Ginger Miso by @nutritionsqueezed

Rainbow Stir Fry with Ginger Miso by @nutritionsqueezed
Rainbow Stir Fry with Ginger Miso by @nutritionsqueezed

Serves 4

1 tablespoon avocado oil
2 garlic cloves, minced
1 onion, sliced thinly
1 BOU Ginger Miso Cube
½ head red cabbage, shredded thinly
1 red, yellow and green bell pepper, sliced thinly
1 tbsp minced ginger
1 cup shelled Edamame, frozen or fresh
2 cups cooked quinoa
2 avocados
Sesame seeds for garnish


  1. Heat avocado oil in a large frying pan or wok over medium heat
  2. Add garlic, onion and BOU Ginger Miso Cube, and sauté, stirring often until onions become translucent
  3. Add sliced cabbage, bell peppers, and minced ginger and continue to sauté, stirring often
  4. When veggies are cooked, add edamame and cook a few more minutes, until softened and warm
  5. In a bowl, scoop ½ cup cooked quinoa as a base, then add stir-fry veggies and edamame
  6. Top with ½ an avocado and sesame seeds for garnish.
  7. Serve warm & enjoy!


Recipe by Anna Brown, Nutrition Squeezed

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