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Loaded Vegetable and Quinoa Salad with Miso Orange Dressing

 
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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

servings

Prep

20

min

Cook

20

min

Ready

60

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 46963% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 95% Vitamin C 53%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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