Inspired by Goop’s Mushroom Miso Barley Stew, this recipe is a staple in my weekly rhythm. I make a large batch, substitute quinoa for the barley to keep it gluten-free, and store it in these 12 oz glass jars for easy grab-and-go meals. You could also repurpose any 12 oz or larger glass jars you have on hand.
The stew is rich with mushrooms, leek, garlic, and miso, flavors that deepen beautifully as it rests in the fridge, making each serving even more satisfying, and ideal for prepping ahead and enjoying throughout the week. According to the Harvard Nutrition Source, mushrooms provide essential B vitamins, selenium, and unique compounds that support immune health. I love how the quinoa adds a gentle texture and keeps the dish light yet satisfying. It’s one of those meals that feels like a warm hug on a busy day. If you enjoy plant-based meals like this, you may also love our guide on how to eat healthy when you barely have time.
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