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Loaded Vegetable & Quinoa Salad with Miso Orange Dressing

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Loaded Vegetable and 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 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
½ cup quinoa
rainsed
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½ english cucumber
sliced
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2 tomatoes
cut into wedges, or 1 cup cherry tomatoes
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1 small carrots
peeled and thinly sliced
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1 stalk celery
sliced
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4 mushrooms
button or cremini, sliced
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½ apples
cored and seeded, thinly sliced
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½ cup tofu
smoked, or pan-fried, cubed, optional
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1 cup mung bean sprouts
blanched in hot water for 2 minutes, drained, optional
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4 cups arugula (roquette)
or mixed greens, washed and dried
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Dessing
1 tablespoon miso paste
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2 tablespoons orange juice, concentrated
or use 1 freshly squeezed orange
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¼ cup olive oil, extra-virgin
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½ tablespoon sesame oil
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1 tablespoon lemon juice
or to taste
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1 tablespoon japanese rice vinegar
or any rice vinegar
*
1 clove garlic
freshly minced
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½ inch ginger
peeled, and finely chopped
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2 tablespoons cilantro
freshly chopped, optional
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Ingredients

Amount Measure Ingredient Features
118 ml quinoa
rainsed
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0.5 english cucumber
sliced
* Camera
2 tomatoes
cut into wedges, or 1 cup cherry tomatoes
* Camera
1 small carrots
peeled and thinly sliced
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1 stalk celery
sliced
* Camera
4 mushrooms
button or cremini, sliced
* Camera
0.5 apples
cored and seeded, thinly sliced
* Camera
118 ml tofu
smoked, or pan-fried, cubed, optional
* Camera
237 ml mung bean sprouts
blanched in hot water for 2 minutes, drained, optional
* Camera
946 ml arugula (roquette)
or mixed greens, washed and dried
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Dessing:
15 ml miso paste
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3E+1 ml orange juice, concentrated
or use 1 freshly squeezed orange
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59 ml olive oil, extra-virgin
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7.5 ml sesame oil
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15 ml lemon juice
or to taste
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15 ml japanese rice vinegar
or any rice vinegar
*
1 clove garlic
freshly minced
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0.5 inch ginger
peeled, and finely chopped
* Camera
3E+1 ml cilantro
freshly chopped, optional
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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 Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 46963% 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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