Japanese Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Japanese Quinoa Salad has become my go to dish when I want something nutritious but don't have much time. The beauty of this recipe is that it comes together in under an hour, making it perfect for busy weeknights. Quinoa is a complete protein containing all nine essential amino acids, so you're getting real nutritional value with every bite. What I love most is how flexible it is and how affordable the ingredients are. The combination of miso, sesame oil, and pickled ginger creates an authentically Japanese flavor profile that feels fancy but tastes effortless. Whether you're meal prepping for the week or impressing guests at a dinner party, this salad delivers fresh, vibrant flavors that somehow taste even better the next day.
Ella x
Ingredients
- 400quinoa
- 200sushi rice
- 2 mlmiso paste
- 100 mlsoy sauce
- 20 mlsesame oil
- 1 rootginger(grated)
- 2 bulbsgreen onions(thinly sliced)
- 1 rootcucumber(thinly sliced)
- 100pickled ginger
- 200mushrooms
- 200tofu
- 20 gtoasted sesame seeds
- 10 gsesame seeds
Detail level
Instructions
- 1
Rinse the quinoa in a fine mesh strainer until the water runs clear, then drain and set aside.
Tip: Use a rice cooker to cook the quinoa if you have one.
- 2
Cook the sushi rice according to the package instructions or use leftover cooked rice.
Tip: Cool the rice to room temperature before using.
- 3
In a small bowl, whisk together the miso paste, soy sauce, and sesame oil until smooth.
Tip: Adjust the amount of soy sauce to taste.
- 4
In a large bowl, combine the cooked quinoa, sushi rice, grated ginger, thinly sliced green onions, and thinly sliced cucumber.
Tip: Toss gently to combine.
- 5
Add the pickled ginger, mushrooms, tofu, toasted sesame seeds, and sesame seeds to the bowl. Toss gently to combine.
Tip: Adjust the amount of pickled ginger to taste.
- 6
Drizzle the miso-soy dressing over the salad and toss gently to combine.
Tip: Adjust the amount of dressing to taste.
- 7
Taste and adjust the seasoning as needed.
Tip: Add more soy sauce, miso paste, or sesame oil if desired.
- 8
Serve immediately and enjoy!
Tip: Cover and refrigerate leftovers for up to 24 hours.
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