This chickpea quinoa salad with orange miso dressing is beautiful, simple, and light. Not to mention it tastes fabulous! It’s one of the most popular dishes we make in Food for Life classes.
This dish is hands-down my favorite quinoa salad recipe of all time. And, from participants’ reactions in classes, I’m not alone in my opinion.
Light and easy salad that includes quinoa, chickpeas, and veggies with a tangy orange miso dressing.
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Quinoa Salad Dressing
It’s the orange miso dressing that really pushes this quinoa recipe over the top. The great thing is that the dressing–made with orange juice, rice vinegar, miso, garlic, ginger, sweetener, and black sesame seeds–taste so great that it can be used with other recipes or even as a salad dressing.
What is miso paste
Miso is a paste made from soybeans, sea salt and koji (a mold starter), and often mixed with rice, barley or other grains. Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years.
Nutrition in Quinoa
Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It’s also packed with protein!
Quinoa is packed with essential nutrients — and has a high nutritional value, according to a 2009 review in “Advances in Food and Nutrition Research.”
Authors of this review point out that quinoa is a pseudograin that has an impressive protein content of 15 percent, and one of the few plant-based, complete protein foods.
Quinoa is packed with numerous essential vitamins and minerals, while being free from dietary cholesterol and low in sodium.
According to the USDA, vitamins and minerals abundant in quinoa are vitamin E, folate, B vitamins, zinc, potassium, phosphorous, magnesium, iron and even a small amount of calcium.
Vitamin E is a powerful antioxidant that protects your cells from becoming damaged, and potassium helps offset sodium’s negative effects on blood pressure, notes MedlinePlus.–LiveStrong
Recipe from Physicians Committee for Responsible Medicine.
Other Great Salad Recipes
Plant-Based Vegan Starter Kits $27
- 12 cherry tomatoes, halved
- 4 green onions, sliced
- 1/2 cup dry quinoa
- 1.5 cups garbanzo beans (chickpeas), cooked or canned, drained and rinsed
- 3 Tbsp fresh cilantro
- 1/4 cup orange juice, (juice from 2 oranges)
- 1/4 cup seasoned rice vinegar
- 2 tsp white or yellow miso
- 1 Tbsp maple syrup or agave nectar
- 1 clove garlic, minced
- 1 tsp ginger, grated or minced
- 2 tsp black sesame seeds
- Cook quinoa by placing in sauce pan with 1 cup water. Bring to a boil, then reduce heat, cover, and simmer for approximately 15 minutes
- You will know when quinoa is done when all the water is absorbed and the grains have turned from white to transparent.
- Chop veggies.
- Combine all veggies and beans in large bowl with quinoa.
- Mix dressing ingredients in bowl and whisk together.
- Combine salad and dressing. Serve warm or chilled.
Simply Organic Certified Black Whole Sesame Seed, 3.28 Ounce
Kirkland Signature Organic Gluten-Free Quinoa
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Amount Per Serving: Calories: 95 Total Fat: 2g Carbohydrates: 17g Fiber: 3g Sugar: 4g Protein: 4g