Imagine a dish that combines the hearty nutrition of ancient grains with a tantalizing Asian-inspired dressing that will make your taste buds dance! This Brown Rice Quinoa Salad with Miso Vinaigrette is not just a recipe—it's a culinary journey that transforms simple ingredients into a vibrant, nutrient-packed masterpiece. Whether you're a health-conscious foodie or someone looking to elevate their lunch game, this salad promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 1 cup quinoa
- 1/2 cup bell peppers, diced
- 1/2 cup cucumber, diced
- 1/4 cup green onions, sliced
- 1/4 cup miso paste
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- Salt to taste
Instructions
- Rinse the brown rice and quinoa separately under cold water until the water runs clear to remove any excess starch.
- In a medium saucepan, combine the brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until the rice is tender and water is absorbed.
- In a separate small pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the quinoa is fluffy and water is absorbed.
- While grains are cooking, prepare the miso vinaigrette by whisking together miso paste, rice vinegar, sesame oil, and a pinch of salt in a small bowl until smooth and well combined.
- Once both rice and quinoa are cooked, spread them on a large flat tray to cool and prevent clumping. Let them reach room temperature for about 10 minutes.
- Dice the bell peppers and cucumber into small, uniform cubes. Thinly slice the green onions.
- In a large mixing bowl, combine the cooled brown rice and quinoa. Add the diced bell peppers, cucumber, and green onions.
- Pour the prepared miso vinaigrette over the grain and vegetable mixture. Gently toss to ensure everything is evenly coated.
- Taste and adjust seasoning with additional salt if needed. For best flavor, let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Can be stored in the refrigerator for up to 3 days.
Tips
- Rinse your grains thoroughly to remove excess starch and prevent clumping.
- Allow grains to cool completely to maintain the perfect texture and prevent mushiness.
- Use fresh, high-quality miso paste for the most authentic and rich flavor profile.
- Let the salad rest for 10-15 minutes after dressing to allow flavors to fully develop and meld together.
- For added protein, consider mixing in edamame, tofu, or grilled chicken.
- Choose colorful bell peppers to make the salad visually appealing and nutritionally diverse.
- Store in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
