This quinoa and miso salad is full of surprising flavors thanks to quinoa cooked with turmeric and paprika, the freshness of tomatoes and parsley, the sweetness of baked carrots and the vinaigrette made with lightly toasted sesame seeds, lemon juice and the salty and particular taste of miso. An explosion of bold flavours.
Instructions: Quinoa and miso salad
For this recipe I used light quinoa made by Bartolini.
Peel the carrots and cut them into strips. Lay them on a baking sheet, add oil, salt, mirin and toss to combine. Cook in a preheated static oven at 180 °C for 15 to 20 minutes or until your carrots become soft and lightly brown on the tips. Remove from the oven and set aside.
Bring a liter of water to a boil. Add turmeric, paprika and previously rinsed quinoa. Cook following the instructions of the producer (me – 10 minutes) drain and let it cool down completely.
In a small saucepan, heat the oil together with the sesame seeds. As soon as the seeds begin to sizzle, turn off the heat, add cumin and lemon juice and stir. Finally add miso, a pinch of chilli powder and a teaspoon of mirin (optional – but add a note of extra sweetness) and stir until all the miso is completely dissolved.
Bring together quinoa, cherry tomatoes (cut into wedges) and chopped parsley.
Add your miso vinaigrette and finally baked carrots. Mix everything and serve.
lot of love. B.
p.s. If you love quinoa salad recipes you should absolutely try my Baby spinach and quinoa salad with spicy pumpkin seeds.
This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.
Recipe inspired by Great British Chefs.