Quinoa and miso salad


This salad is full of surprising flavors thanks to quinoa cooked with turmeric and paprika, the freshness of tomatoes and parsley, the sweetness of baked carrots and the vinaigrette made with lightly toasted sesame seeds, lemon juice and the salty and particular taste of miso. An explosion of bold flavours.*

Quinoa and miso salad
Preparation time
Cooking time


For 2 Person(s)


  • 4 medium carrots
  • 1 pinch salt
  • 2 tbsp olive oil
  • 1 tsp mirin (optional)
  • 80 g light quinoa (I used Bartolini brand)
  • 0.5 tsp tumeric
  • 1 tsp sweet paprika
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 0.5 tsp ground cumin
  • 0.5 lemon (only the juice)
  • 1 tsp miso
  • 1 pinch chili powder
  • 1 tsp mirin (optional)
  • 1 handful parsley leaves
  • 4 (or more) cherry tomatoes

Quinoa and miso salad Directions

  1. For this recipe I used light quinoa produced by Bartolini.

    quinoa miso 05
  2. Peel the carrots and cut them into julienne strips. Lay on a baking sheet, add oil, salt, mirin and toss to combine. Cook in a preheated static oven at 180 °C for 15 to 20 minutes or until your carrots become soft and lightly brown on the tips. Remove from the oven and set aside.

    quinoa miso 06
  3. Bring a liter of water to a boil. Add turmeric, paprika and previously rinsed quinoa. Cook following the instructions of the producer (me - 10 minutes) drain and let it cool down completely..
  4. In a small saucepan, heat the oil together with the sesame seeds. As soon as the seeds begin to sizzle, turn off the heat, add cumin and lemon juice and stir. Finally add miso, a pinch of chilli powder and a teaspoon of mirin (optional - but add a note of extra sweetness) and stir until all the miso is completely dissolved.

    quinoa miso 04
  5. Bring together quinoa, cherry tomatoes (cut into wedges) and chopped parsley.

    quinoa miso 03
  6. Add your miso vinaigrette and finally baked carrots. Mix everything and serve.

    lot of love. B.

    quinoa miso 02
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Recipe notes

This recipe was born thanks to the collaboration with Bartolini - an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.

Recipe inspired by Great British Chefs.

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Sunday, 15 April 2018
Love the idea of miso dressing. That so looks yummy. - smartdave599

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