May 10, 2020
Main course salads are a refreshing change for an easy meal. My family has become accustomed to gourmet 3-course meals, and after 60 days of cooking, I needed to add something easy to my repertoire: easy, healthful, delicious, and satisfying.
Miso is considered a superfood because it is packed with healthy probiotics and vitamin B12, and we love the umami flavor it imparts on any dish. The warm broccoli soaks in the miso flavor creating a light but savory and satisfying dish. The quinoa is protein-rich and filling. Cook the quinoa in a flavorful vegetable broth to give this salad an extra boost of flavor.
This is truly a healthful, deliciously satisfying, and beautiful main course salad.
Yield: Serves 4
4 cups broccoli, cut into 2-inch florets
2 garlic cloves, crushed
6 tablespoons extra virgin olive oil
2 ½ tablespoons white miso paste
4 tablespoons rice vinegar
2 cups cooked sprouted quinoa blend (white, red, and black)
3 ounces baby spinach (about 2 cups, packed)
1 yellow pepper, diced
½ cup raw sunflower seeds
1 teaspoon salt, more to taste
½ teaspoon freshly ground black pepper, more to taste
½ cup microgreen pea shoots
Edible flower, optional garnish
Steam the broccoli and the two crushed garlic gloves until the broccoli is bright green and just tender, about 5 minutes. Remove from the heat and set aside.
In a small bowl whisk together the olive oil, miso paste, and rice vinegar. Pour ½ the dressing over the warm broccoli and garlic and toss gently to completely coat the broccoli. Allow the broccoli to cool completely while marinating.
In a large bowl combine the quinoa, spinach, yellow pepper, sunflower seeds, and remaining dressing, tossing gently to coat the vegetables, seeds, and quinoa. When the broccoli is completely cooled, remove the garlic, add the broccoli to the salad, season with salt and pepper, and toss gently to combine.
Divide the salad among 4 plates, and top each with microgreens, and garnish with an edible flower, if desired.
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