Quinoa Salad and Miso Broccoli

By gvcathy

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 tbsp white miso
• 2 tbsp rice vinegar
• 2 cups cooked quinoa
• 3 cups steamed broccoli florets, roughly chopped
• 2 cups baby arugula
• 1 ⁄4 cup raw sunflower seeds
• 1 ⁄4 tsp salt

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.