Prep Time: 15 mins
Total Time: 20 mins
Makes 6 servings
1/4 cup fresh lemon juice
2 Tbs yellow miso paste (see note)
2 Tbs olive oil
3/4 cup quinoa
1 Bunch scallions, chopped
1 Bunch fresh parsley, minced
2 seedless cucumbers, unpeeled and diced
1 pint cherry or grape tomatoes
1/4 cup pepitas (shelled pumpkin seeds)
salt & pepper, to taste
Cook quinoa according to package instructions. Set aside in a bowl.
Mince scallions, mint, and parsley.
Peel and dice seedless cucumbers.
Halve cherry tomatoes.
Whisk together lemon juice, miso and olive oil.
In a large bowl, toss together quinoa, scallions, mint, parsley, cucumbers, and tomatoes.
Drizzle with dressing, top with pumpkin seeds and season with salt and pepper to taste.
Note: What is miso paste? Miso paste is a traditional Japanese food made by fermenting beans (like soy or chickpeas) or grains (like barley). The result is a salty, creamy paste that adds a delicious “umami” flavor to soups, salads and proteins like grilled salmon. When used in cold dishes, as in this salad dressing, miso provides an added probiotic punch to your plate. Miso paste can be found in the refrigerator section of most major supermarkets, near the tofu. Yellow chickpea miso is a favorite of mine.
Recipe Source: Living Plate RX