Tomato, Arugula and Quinoa Salad with Miso Vinaigrette
The Right Recipe
The Right Recipe
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Ingredients

  • 3 tablespoons white miso
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1-2 teaspoons light brown sugar (to taste)
  • 1/2 cup extra-light olive oil ( or other light, neutral oil)
  • 1 pint sweet cherry or grape tomatoes, halved
  • 1 package baby arugula
  • 1 1/2 cups cooked and cooled red quinoa, see package for directions
  • 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.

Instructions

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