Teeccino Quinoa Miso Detox Bowl with Teeccino Dandelion Vanilla Nut
Print Pin

Teeccino Quinoa Miso Detox Bowl

Here’s the perfect meal for your detox program ~ what could be better to eat on a cleanse than a bowl full of super foods that is anti-inflammatory, gluten-free, high fiber, chock full of minerals like magnesium and potassium? Add to that plenty of antioxidants, digestive enzymes, B vitamins and last but hardly least, a complete protein including lysine which is the amino acid that many vegetarian foods lack. Top it off with Teeccino Dandelion Vanilla Nut to stimulate your digestion and make it all taste delicious!
I’ve just been describing quinoa which, by the way, is not a cereal grain but is related to spinach, beets and chard. This super food of the Inca civilization is also high in soluble fiber, which is excellent for reducing cholesterol and aiding elimination. Its nutrition is elevated when combined with nutrient-dense kale that adds vitamins A, K and C, as well as many minerals like calcium and manganese. Sautéed with mushrooms high in vitamin D and enhanced with savory miso that brings B12 and probiotics to your bowl, you’ve got a vegan meal to feast upon and make detoxing both nutritious and delicious!
Course Entrees & Sides
Cuisine American
Keyword dandelion, healthy
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 bowls
Calories 344kcal


  • 1 yellow onion diced
  • 2 cups quinoa
  • 12 stems kale up to 15, Lacinato or 'Tuscan' Kale is preferred
  • 2 tbsp yellow miso
  • 1 lb brown cremini or button mushrooms
  • 3 cloves garlic finely chopped
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 scallions sliced into small rounds including some of the green part
  • 4 tea bags Teeccino Dandelion Vanilla Nut or 2 tbsp of Teeccino Dandelion Vanilla Nut


  • Clean the mushrooms by gently brushing their tops under water. Don't expose their gills to water. Chop off their stems.
  • Put the cleaned mushrooms, gill side up, in sunlight for 2 hours so they can be exposed to UV rays and make lots of vitamin D. Most mushrooms are grown in the dark but need sunlight to create vitamin D.
  • Boil 4 cups of filtered water and steep the 4 tea bags of Teeccino in it for 5 minutes. If using Teeccino’s all-purpose-grind, brew 3 rounded Tbsp to 8 cups of water or 32 oz in a drip coffee maker or French press pot.
  • Rinse the quinoa with filtered water in a fine mesh strainer.
  • In a heavy metal pot, sauté the diced onions on a low temperature until they turn translucent.
  • Add the quinoa with the Teeccino liquid to the pot.
  • Bring the liquid to a simmer and add the miso by rubbing it into the liquid using 2 wooden spoons. The miso will gradually blend in completely. Be careful not to boil the liquid. The enzymes in the miso can be destroyed by boiling so slow cooking at a low heat is optimal.
  • In a frying pan or wok, sauté the mushrooms and garlic in the olive oil and butter.
  • Strip the leaves off the stalks of the kale. Tear or chop it into pieces.
  • When the mushrooms are half cooked, add the kale leaves to the pan/wok and sauté them until they are soft and the mushrooms are cooked through.
  • When all the liquid has been absorbed in the quinoa, stir half of the mushrooms and kale into them.
  • Fill 4-6 bowls with the quinoa. Garnish the bowls with the other half of the sautéed mushrooms and kale spread across the quinoa.
  • Sprinkle the sliced scallions over the top of each bowl and serve!


Calories: 344kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 723mg | Fiber: 5g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg