Miso Broccoli Vegan Quinoa Salad

Bowl of miso broccoli quinoa salad with greens.

5 from 1 vote

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: servings

Calories: 288kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

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

Instructions

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.

Notes

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

Nutrition