Although I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away keeper recipe from this post. Simple to whisk together, this vinaigrette will keep for several days in a jar in the fridge and is positively addictive. I love to use it as a sauce for the veggie sushi that I pick up at Whole Foods, as a marinade for fish and seafood, or just a super tasty salad dressing. Homemade dressings are infinitely better than the store bought variety and they only take seconds to prepare.
Tomato, Arugula and Quinoa Salad with Miso Vinaigrette
Print recipe
| Serves | 4-6 |
Ingredients
- 3 tablespoons white miso
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1-2 teaspoon light brown sugar
- 1/2 cup extra-light olive oil (or other neutral oil)
- 1 pint sweet cherry or grape tomatoes (halved)
- 1 bag baby arugula
- 1 1/2 cup red quinoa (cooked and cooled, see package instructions)
Directions
| for the vinaigrette | |
| 1. | Whisk first 6 ingredients together until smooth (or use your Magic Bullet or other blended). Add olive oil and blend or whisk vigorously until you have a creamy dressing. |
| for the salad | |
| 2. | Toss salad ingredients with 1/4 cup of the miso vinaigrette and toss gently. Season to taste with salt and pepper. Store remaining vinaigrette refrigerated in a jar or other sealed container. |