Rinse quinoa under cold water. Combine with 2 cups of water in a medium pot and bring to boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

After cooking, let the quinoa sit covered for 5 minutes, then fluff with a fork and spread out to cool.

In a mixing bowl, add miso paste, tamari or coconut aminos, grated ginger, and melted coconut oil. Fold in cooled quinoa until well combined.

Taste the mixture and adjust seasoning by adding more ginger or tamari gradually if desired. Add salt and pepper to taste.

Serve warm as a side dish with your favorite Asian-inspired mains.