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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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Vegetable Quinoa Salad with Miso Dressing.

Last weekend was all about friends and food.  We are so lucky to have met so many like-minded people here in Seattle.  All weekend long we went to picnics and cookouts with vegetarian spreads of things like sushi, bean salads, vegan potato salad, and homemade flatbread.  It may not have been typical Memorial Day fare, but boy was it delicious.

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On Saturday afternoon we had a picnic in the park with a few other couples.  I wanted to take something that was easy and portable, but also filling and nutritious for the vegetarians.  Grain salads are my go-to choice when it comes to one-dish meals that incorporate all the basics – veggies, protein, and carbs.  This one came together within an hour of the picnic – fast and simple!

Vegetable Quinoa Salad with Miso Dressing

by Emily Malone

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 2 dry cups quinoa, rinsed
  • 3.75 cups water
  • 1 vegetable bouillon cube
  • 1/2 large white onion, diced
  • 3 medium carrots, peeled and diced
  • 1 pint crimini mushrooms, sliced or diced
  • 2 cups frozen peas
  • 1 tablespoon white miso
  • 4 tablespoons water

Instructions

Start by cooking the quinoa in a rice cooker or sauce pan. Combine quinoa with 3.75 cups water, and add a bouillon cube before cooking. This will give the quinoa a rich vegetable seasoning when it cooks!  I use the Rapunzel vegan bouillon cubes and I absolutely love them!  They give grains and beans a richness that tastes like homemade vegetable stock (without all the work!).

While the quinoa cooks, prep and dice the vegetables. In a large sauté pan, add the onions and cook in a bit of olive oil until browning. Add carrots and cook for an additional 3-4 minutes. Once the carrots show a bit of color, add the mushrooms. Cook until mushrooms have released all their water and have cooked down.  Finally, add the frozen peas and cook until thawed and warmed.

In a small separate dish, whisk together 1 tablespoon miso with 4 tablespoons of water.  I chose to add the miso after the quinoa was cooked, in order to retain all the great health benefits of (uncooked) miso.  If you’re just looking for flavor and want to make things one step easier, you can also just add the miso to the cooking water with the quinoa.

Once the quinoa and vegetables are all cooked, combine together in a bowl and toss with dressing. The mixture should be salty enough from the miso and the bouillon seasoning, but you can sprinkle any additional salt now if it’s needed.

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Serve immediately or at room temperature.

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Photograph with caution…

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We took ours to a picnic and enjoyed it with friends at the park.  Even though we are lucky to have friends with similar eating styles, it’s always nice to know you’ll have a healthy option available.

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I ate the leftovers for lunch the next day, and it was just as tasty.  This came together in a quick 30 minutes, so it’s a great recipe if you find yourself needing something quickly, and too far from a Whole Foods to swing by the salad bar. 

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As always, enjoy!

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34 Comments so far
Leave a comment

Sarena (The Non-Dairy Queen)     at 9:32 am

Quinoa salads are my favorite thing to take to pot lucks these days. That way I know I’m getting a good amount of protein in for my meal. This looks delicious and it sounds like you had an incredibly delicious weekend!

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Melissa @ HerGreenLife     at 9:37 am

One-dish quinoa meals have become one of my go-to options lately as well. We made something pretty similar to this, using the veggies we had on hand, but instead of miso sauce, we seasoned it with our homemade catsup, a bit of garlic powder, and some olive oil. It’s not something I would think about as “picnic food,” but there’s really no reason why not, since it’s easy, portable, and good at room temp.

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Katie @ Creature of Habit     at 9:53 am

Just recieved a rice cooker as an early birthday gift. What a perfect easy recipe to use as my first rice cooker meal!

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Rachel     at 10:40 am

My poor rice cooker has been shelved for far too long – time to get it out and try a new recipe!

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Ashley @ Hudson on the Potomac     at 10:43 am

I was hoping you’d post this recipe! The combo of veggies makes this seem like a healthy version of fried rice!

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Carol @ Lucky Zucca     at 11:09 am

Apparently I’m not the only one hoping you’d post this recipe! After seeing pictures in your previous post I was dying to make it. Thanks for sharing! It looks delicious! :)

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Heather (Heather's Dish)     at 11:19 am

this sounds so good – i’ve been meaning to try miso lately. is white the standard kind? or are there other kinds that are better with different types of food?

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Emily Malone Reply:

There are a few different kinds – white, yellow, red, etc. Some are chickpea, soy, brown rice, etc. so you just have to play around with the different types and flavors. I’m obsessed!

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Angela @ Happy Fit Mama     at 11:27 am

Quinoa is such a versatile grain that I’ve been putting in everything lately. Plus, the majority of people like it so it’s great at a potluck style get together.

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Kathy     at 11:46 am

Hey not to change the subject, but are you located anywhere near the Cafe Racer and the shootings? Man that is scary. I’m hoping you guys are way out of the way.

The bowl of food looks really yummy. I’ll have to make more grain dishes. I LOVE quick

[Reply]

Emily Malone Reply:

Hi Kathy – sorry to be so late to this. No, we aren’t close to that, although we do hang out at the park around there almost every day. Very scary, and very sad. :(

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JL goes Vegan     at 12:32 pm

Great recipe, Emily! I love the idea of quinoa and miso together and can’t believe I haven’t tried it. Thank you!

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Wendy     at 12:43 pm

This looks easy and delicious! Making it soon! We’re coming to Seattle and Vancovour to visit in a couple of weeks. Do you have any recommendations? Things to do/places to eat? Cullen is so adorable in all the photos!! You shoudl post more :P

[Reply]

Emily Malone Reply:

Hi Wendy! Welcome to the northwest! Here is my page of all my Seattle favorites…
http://www.dailygarnish.com/seattle

Hope that helps!

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anne     at 1:14 pm

do you ever do anything with rhubarb? I’ve got tons of it and no recipies!!

[Reply]

elizabeth Reply:

I love rhubarb and just picked some a few minutes ago. I like to roast it using this recipe, great with yogurt, http://orangette.blogspot.com/2010/03/lot-of-rhubarb.html

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eliza Reply:

Strawberry rhubarb crisp or pie is amazing!

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Emily Malone Reply:

Sorry to be so late to this! Rhubarb pie is amazing! I know Ashley at Edible Perspective just made rhubarb donuts too! :)

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em     at 3:39 pm

love the idea of miso as a dressing on quinoa.
you’re so fortunate to have found some foodie soul mates there! i wish i could find the same in the middle of midwestern grand rapids, mi. people are afraid of vegetables here. ;)

[Reply]

Lucy Mayflower Events     at 2:13 am

I love all your receipes – full of fresh, healthy ingredients.

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Amateur Mommy     at 8:34 am

I wish I could get my hands on some of this miso that you keep using in your recipes! I can’t find it at any of the stores near us :( Looks delicious though, I wonder if I could sub something in for the miso? Tahini maybe?

[Reply]

Emily Malone Reply:

Hmm you could try. Miso is such a funky, unique ingredient!

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Candice     at 12:00 pm

Hi Emily! What you say the flavor of this salad is? Is it hearty, light, or something in between?

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Angela     at 1:11 pm

This is fab! I just had it for dinner and it is the first time I’ve liked quinoa. I didn’t have carrots or mushrooms in so used peppers with red onion and it makes such a colourful dish.

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Sharon     at 1:44 pm

This looks amazing and I can’t wait to make it and eat it! I am a little confused though about the miso. At my Whole Foods they have something called Miso that’s a powder with all of the other oriental ingredients. But there is also the miso paste there that I know you used in a salad dressing. Which did you use for this recipe?

[Reply]

Emily Malone Reply:

No this is fresh miso paste. I think the powder might be what they use in miso soup? (Not sure on this though.)

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Sarah G     at 10:43 am

I doubled the miso/water dressing and the bouillon cubes (one low salt). Another tasty, simple, healthy recipe. Thanks, Emily!!

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Emily Malone Reply:

You are most welcome!

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Sarah G Reply:

You inspired me! I’m not frequently creative in the kitchen, but over the last 6 months or so, your recipes have really pushed me to be more relaxed in the kitchen, which has led to an uncovered talent I must say.

I used the quinoa and miso dressing as a base, but replaced the veggies with sauteed zucchini and garlic, added parsley, basil and a pint of cherry tomatoes cut in half, then served with sliced avocado and a huge everything-but-the-kicthen-sink salad (mushrooms, corn, black beans, cucumber…) Yum!!!

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Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate     at 7:27 am

If the rest of the dishes from your Memorial Day weekend were this fabulous, I’m super jealous – traditional fare or not. :) This looks amazing and I love that its quick to pull together. Quick, delicious, and nutritious are my three favorite meal attributes. Thanks for sharing!

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Keri     at 2:13 pm

Just made this salad this afternoon, and I can’t thank you enough. It’s super tasty, easy to prep, and healthy. Love it!

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Rebecca     at 7:21 am

Made this last night and it was delicious- thanks Emily!

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Elijah     at 9:33 pm

I quite like reading through a post that can make men and women think.
Also, many thanks for permitting me to comment!

[Reply]

dr. osborne gluten free     at 10:19 pm

Therefore, it is essential for anyone affected by this to avoid consuming anything that may contain these grains.

It usually affects the small digestive tract and it causes the
indigestion of food properly. Debra Messing credits a low-carb, gluten-free diet and
an active lifestyle for her recent 20-pound weight loss.

[Reply]

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