This beautiful quinoa salad with cherries and miso vinaigrette is full of protein to help balance your blood sugar, flavonoids to protect the endothelium and fatty acids to increase the levels of HDL cholesterol.
Quinoa Salad with Cherries & Miso Vinaigrette
This beautiful salad with cherries and miso vinaigrette is full of protein to help balance your blood sugar, flavonoids to protect the endothelium and fatty acids to increase the levels of HDL cholesterol.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
Salad:
- 300g quinoa (you can mix white quinoa with red quinoa)
- 150g strawberries
- 150g cherries
- 12 cherry tomatoes
- 1 cucumber
- 1 sweet onion
- 1/2 red pepper
- mixed green leaves
Dressing:
- 20g white miso
- 70ml rice vinegar
- 80ml tamari
- 50g fresh ginger, grated
- 70g sesame oil
- 70g olive oil
- a pinch of sesame seeds
Instructions
- Wash and rinse the quinoa well
- Cook the quinoa in boiling water with a pinch of salt, for about 15 min
- Cut the strawberries in quarters
- Cut the tomatoes in half
- Cut the cherries in half and remove the stone
- Wash and slice the cucumber, pepper and onions
- Mix all the dressing ingredients and whisk well until you get an emulsion
- Combine dressing and salad ingredients and serve
- Prep Time: 15
- Cook Time: 15
