Quinoa Salad with Miso Honey Cilantro Dressing

I don’t even know what to say about this dish, its that good, especially to cilantro lovers. The dressing is worth making a double batch and bottling for later, it can be used on salads or marinade for chicken, pork,  seafood, veggies….seriously awesome.  These instructions make a pretty large bowl so plan on sharing!

Medium Pot
Large Bowl
1              cup Quinoa
1              cup White Basmati Rice
3              cups of Water
1              Red Pepper, chopped
1              English Cucumber, chopped
8              dried Black Figs, chopped
1              cup Edamame (buy the shelled version, it’s so much easier)
1              cup of Goat Feta Cheese, chopped
1/2         cup of Miso Honey Cilantro Dressing
1/2         cup of Walnuts, toasted in a dry pan then coarsely chopped
1              Lime, wedged

Miso Honey Cilantro Dressing

2              tablespoons White Miso
1              tablespoons Honey
1              bunch fresh Cilantro
2              tablespoons White Wine Vinegar
3              tablespoons Sunflower Oil
2              tablespoons White or Yellow Onion, chopped
1              teaspoon Dijon Mustard
Sea Salt and Pepper to taste

Rinse the rice and quinoa thoroughly, drain.

Combine the rice and quinoa in a pot with 3 cups of water.  Add a pinch of sea salt.

Cover and bring to a boil then turn down to low/simmer and cook until all of the water is absorbed and the rice and quinoa mixture is light and fluffy.  You can also do this step in a rice cooker.

Remove from the stove and let the mixture cool completely.  If you’re in a hurry, put it in the fridge.

While the rice/quinoa mixture is cooling chop all the veggies, figs and goat cheese.

Make the dressing by tossing all ingredients into a blender or food processor.

Mix everything together, stir in desired amount of dressing and top with the toasted walnuts.

Serve with a squeeze of  lime.

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