Broccoli Quinoa Salad with Creamy Miso Dressing
Meet your new go-to: Broccoli Quinoa Salad with a creamy miso dressing that’s healthy, tangy, and oh-so-satisfying. Recipe from The Little Book of Thin.
Let’s talk about this broccoli quinoa salad bowl: fluffy quinoa + crisp-tender broccoli + arugula + crunchy sunflower seeds + a creamy, savory, miso dressing to bring all the flavors together in the most delicious kind of way.
It’s one of those recipes that somehow feels light and fresh, but also satisfying in a “happy belly” kind of way.
And bonus—it’s healthy without trying too hard. Which makes sense, because it was inspired by The Little Book of Thin, a fun (yes, fun) guide to weight loss without crazy restrictions or stress. Big yes to that!
Why You’ll Love This Miso Broccoli Quinoa Salad:
🥦 Simple Ingredients
- Quinoa – Rinse first to remove any bitterness. I like white quinoa in this recipe, as the contrast helps the green veggies really “pop”. But feel free to use any color of quinoa you prefer.
- Miso – Following a gluten-free diet? Read the label to ensure it’s gluten-free.
- Broccoli – Dietitian tip! For a bigger boost of cancer-fighting antioxidants, chop broccoli into small pieces and let it rest for 40 minutes before cooking to activate sulforaphane.
- Arugula – Or, swap with your favorite leafy green.
- Sunflower seeds – A delicious magnesium-rich food!
- Pantry staples – Extra-virgin olive oil, rice vinegar, and salt. That’s it!
How to Make Miso Quinoa Broccoli Salad
- Whisk up the dressing – miso + vinegar + olive oil. Creamy, tangy, umami goodness.
- Cook the quinoa – 2/3 cup dry (rinsed) quinoa + 1 1/3 cup water. Combine in a medium pot, bring to a boil, cover the pot, reduce the heat, and simmer for approximately 15 minutes. Let it sit after cooking for about 10 minutes, then fluff your quinoa with a fork.
- Steam the broccoli – just until it’s bright green and crisp-tender.
- Toss everything together – quinoa, broccoli, arugula, sunflower seeds, and that creamy, dreamy miso dressing. Season to taste with salt.
👩🍳 Dietitian Nutrition Notes
Here’s why this miso broccoli quinoa salad loves you back:
- Under 300 calories per serving.
- 8 grams of plant-based protein.
- 5 grams of fiber for gut health.
- Low in saturated fat (2 grams) for heart health.
- It is a good source of vitamin C, vitamin K, and antioxidants.
- Special diets: Gluten-free, dairy-free, vegan, low FODMAP, DASH diet, and MIND diet friendly.
- Bonus: probiotics from miso = happy gut vibes.
Miso Broccoli Quinoa Salad (Vegan, Gluten Free)
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white miso
- 2 tablespoons rice vinegar
- 2/3 cup quinoa
- 3 cups broccoli florets, roughly chopped
- 2 cups baby arugula
- 1/4 cup sunflower seeds
- 1/4 teaspoon salt
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, miso, and rice vinegar. Set aside.
- Cook the quinoa. Combine 2/3 cup dry, rinsed quinoa with 1 1/3 cups water in a medium pot. Heat over high until boiling. Turn down the heat to a simmer, cover the pot with a lid, and cook for approximately 15 minutes, or until all the water is gone. Remove from heat for 10 minutes, then fluff the quinoa with a fork.
- Steam the broccoli in a steamer pot or in the microwave until tender crisp.
- Make the quinoa salad. In a large bowl, combine the cooked quinoa, broccoli, arugula, and sunflower seeds. Add the dressing and the salt. Toss gently until combined.
- Enjoy warm or cold. Store any leftovers in a well-sealed container in the refrigerator for up to 4 days.
Notes
Nutrition
A Quick Note on The Little Book of Thin
This quinoa broccoli salad is straight from The Little Book of Thin by Lauren Slayton, MS, RD at Foodtrainers. The whole vibe of the book? Smart, simple, and sustainable weight loss. It’s a super approachable guide to eating well without feeling like you’re living with lots of rules or restrictions.
Here are 3 simple tips from The Little Book of Thin to get you started on your sustainable weight-loss journey.
- Ingredient prep is key – Success starts Sunday” by prepping a green (or green vegetable), a grain (or starchy vegetable), and a main (protein) to enjoy throughout the week.
- Sign a “Pre-Snacktual Agreement– According to Lauren, research suggests that written goals are more effective than verbal promises. So, sign an agreement listing 2 afternoon snacks you will choose from each week to eat at “The Witching Hour”. Check out my habit tracker & worksheet for an easy way to reach your health goals!
- Watch out for too much “bling” – Enjoy your salads, but add only one “accessory” (i.e., avocado, dried fruit, nuts, olives, seeds) to give your salad a little bling!
Okay, your turn!
- Are you team miso dressing, or do you have another go-to sauce you’d drizzle on this Broccoli Quinoa Salad?
- Would you eat this as a main dish, a side, or sneak it into your meal prep rotation?
- And… have you read The Little Book of Thin yet? If yes, what’s your favorite takeaway?
Drop your thoughts in the comments—I love hearing how you make these recipes your own!
Did you make this recipe?
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Super yummy. I liked the nuttiness of the Miso dressing with the sunflower seeds. 2/3 C dry quinoa expands to ~2 cups. This could use more dressing as the broccoli and quinoa really soak it up. One idea is to make additional dressing and hold some back to dress the greens.
Im so happy you enjoyed the Miso Quinoa Salad Jennifer! And, thank you for your recommendation to add more dressing. I’ll make note of that in the recipe. Cheers! EA