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!
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.