Easy, healthy make ahead lunch idea! Gluten Free, Vegan Miso Broccoli & Quinoa Salad | Recipe at The Spicy RD has a low FODMAP option too.
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5 from 1 vote

Miso Broccoli Vegan Quinoa Salad

The perfect combination of flavors, textures, and good-for-you ingredients, this miso broccoli vegan quinoa salad may turn out to be your new lunchtime bff!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: American, Gluten Free, Low FODMAP Option, Vegan
Keyword: quinoa salad recipe
Servings: 4 servings
Calories: 288kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white miso
  • 2 tablespoons rice vinegar
  • 2 cups cooked quinoa
  • 3 cups steamed broccoli florets roughly chopped
  • 2 cups baby arugula
  • 1/4 cup sunflower seeds
  • 1/4 teaspoon salt


  • To make the dressing: In a small bowl, whisk together the olive oil, miso, and rice vinegar. Set aside.
  • In a large bowl, combine the quinoa, broccoli, arugula, and sunflower seeds. Add the dressing and the salt. Toss gently until combined.


Recipe reprinted with permission from The Little Book of Thin by Lauren Slayton.


Calories: 288kcal | Carbohydrates: 27g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 336mg | Potassium: 474mg | Fiber: 5g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 62.4mg | Calcium: 70mg | Iron: 2.6mg