Rainbow Quinoa Salad with Citrus-Miso Dressing

The Rainbow Quinoa Salad with Citrus-Miso Dressing is a vibrant and nutritious dish that combines a variety of fresh vegetables with protein-rich quinoa. The salad features ingredients such as cherry tomatoes, cucumbers, red and yellow bell peppers, purple cabbage, cilantro, red onion, toasted almonds, pomegranate arils, and avocado. These components are tossed together and dressed with a zesty citrus-miso dressing made from olive oil, white miso paste, orange and lemon juice and zest, and a touch of honey or maple syrup for sweetness. This combination offers a delightful balance of flavors and textures, making it both visually appealing and delicious.

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Ingredients:

For the salad:

• 1 cup rainbow quinoa

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup red bell pepper, diced

• 1 cup yellow bell pepper, diced

• 1 cup purple cabbage, thinly sliced

• 1/2 cup fresh cilantro leaves

• 1/4 cup red onion, finely chopped

• 1/4 cup toasted almonds, chopped

• 1/4 cup pomegranate arils (seeds)

• 1 avocado, sliced

 

For the Citrus-Miso Dressing:

• 1/4 cup olive oil

• 2 tablespoons white miso paste

• Juice of 1 orange

• Juice of 1 lemon

• Zest of 1 orange and 1 lemon

• 1 tablespoon honey or maple syrup (optional, for sweetness)

• Salt and pepper to taste

 

Instructions:

1. Prepare the Quinoa:

   • Rinse the quinoa under cold water to remove any bitterness.

   • In a saucepan, bring 2 cups of water or vegetable broth to a boil.

   • Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.

   • Remove from heat, fluff with a fork, and let it cool to room temperature.

2. Prepare the Citrus-Miso Dressing:

   • In a small bowl, whisk together the olive oil, white miso paste, orange juice, lemon juice, orange zest, lemon zest, and honey (if using).

   • Season the dressing with salt and pepper to taste. Adjust sweetness or acidity as needed.

3. Assemble the Salad:

   • In a large serving bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, purple cabbage, cilantro, and red onion.

4. Toss with Dressing:

   • Drizzle the citrus-miso dressing over the salad and gently toss until everything is well coated.

5. Serve and Garnish:

   • Arrange the avocado slices on top of the salad.

   • Sprinkle with toasted almonds and pomegranate arils for added crunch and flavor.

   • Garnish with extra cilantro leaves and a touch of orange and lemon zest for a pop of color and freshness.

6. Enjoy:

   • Serve your Rainbow Quinoa Salad immediately as a vibrant and healthy main course or a delightful side dish.

 

This recipe is packed with nutritious ingredients, vibrant colors, and a zesty dressing that balances flavors beautifully. It's not only delicious but also aesthetically pleasing, making it a perfect choice for a healthy and visually appealing meal. Enjoy!