Loaded Vegetable & Quinoa Salad with Miso Orange Dressing
A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.
Yield
2 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
quinoa
rainsed |
|
| ½ |
english cucumber
sliced |
*
|
|
| 2 |
tomatoes
cut into wedges, or 1 cup cherry tomatoes |
*
|
|
| 1 | small |
carrots
peeled and thinly sliced |
|
| 1 | stalk |
celery
sliced |
*
|
| 4 |
mushrooms
button or cremini, sliced |
*
|
|
| ½ |
apples
cored and seeded, thinly sliced |
*
|
|
| ½ | cup |
tofu
smoked, or pan-fried, cubed, optional |
*
|
| 1 | cup |
mung bean sprouts
blanched in hot water for 2 minutes, drained, optional |
*
|
| 4 | cups |
arugula (roquette)
or mixed greens, washed and dried |
|
| Dessing | |||
| 1 | tablespoon |
miso paste
|
*
|
| 2 | tablespoons |
orange juice, concentrated
or use 1 freshly squeezed orange |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
lemon juice
or to taste |
|
| 1 | tablespoon |
japanese rice vinegar
or any rice vinegar |
* |
| 1 | clove |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled, and finely chopped |
*
|
| 2 | tablespoons |
cilantro
freshly chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
quinoa
rainsed |
|
| 0.5 |
english cucumber
sliced |
*
|
|
| 2 |
tomatoes
cut into wedges, or 1 cup cherry tomatoes |
*
|
|
| 1 | small |
carrots
peeled and thinly sliced |
|
| 1 | stalk |
celery
sliced |
*
|
| 4 |
mushrooms
button or cremini, sliced |
*
|
|
| 0.5 |
apples
cored and seeded, thinly sliced |
*
|
|
| 118 | ml |
tofu
smoked, or pan-fried, cubed, optional |
*
|
| 237 | ml |
mung bean sprouts
blanched in hot water for 2 minutes, drained, optional |
*
|
| 946 | ml |
arugula (roquette)
or mixed greens, washed and dried |
|
| Dessing: | |||
| 15 | ml |
miso paste
|
*
|
| 3E+1 | ml |
orange juice, concentrated
or use 1 freshly squeezed orange |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
lemon juice
or to taste |
|
| 15 | ml |
japanese rice vinegar
or any rice vinegar |
* |
| 1 | clove |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
peeled, and finely chopped |
*
|
| 3E+1 | ml |
cilantro
freshly chopped, optional |
|
Directions
Bring 1/2 cup quinoa and 1 cup water to a boil over high heat. Lower the heat to low, with the lid on, and gently simmer for 15 minutes. Turn off the heat, and fluff the quinoa with a fork. Set aside.
While quinoa is cooking, add all the salad ingredients in a large mixing bowl. Once quinoa is cooked and slightly cooled, add the quinoa to the salad mix.
In a Mason jar, add all the dressing ingredients, and shake until well blended. Pour the dressing over the salad, and gently toss until well combined. Serve.
