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. |