Miso Broccoli Quinoa Salad (Vegan, Gluten Free)
This gluten-free vegan broccoli quinoa salad with arugula, sunflower seeds, and a tangy miso dressing is easy to make and so delicious. Leftovers taste evern better the next day!
Servings: 4 servings
Calories: 282kcal
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
*Recipe reprinted with permission from The Little Book of Thin by Lauren Slayton.
Protein and Fiber Additions: Add shelled edamame, lentils, cannellini beans, or chickpeas for additional fiber and protein.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 26g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 332mg | Potassium: 475mg | Fiber: 5g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 3mg