Bursting with colorful veggies, this healthy grain bowl recipe is topped with an easy miso dressing. If you have quinoa already cooked, skip Step 1 and use 2 cups in Step 4. Source: EatingWell Magazine, July/August 2016

Andrea Bemis


Quinoa & Salad
Miso Sauce


Instructions Checklist
  • To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Stir in cilantro.

  • To prepare sauce: Whisk water, miso, vinegar, tahini, sesame oil, garlic and ginger together in a small bowl until smooth. Set aside.

  • To prepare salad: Heat 1 teaspoon olive oil in a 14-inch flat-bottom wok over medium-high heat. Add pork and cook, stirring, until cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Return the pork to the wok and stir to combine.

  • Divide the quinoa among 4 bowls and top with the pork mixture. Drizzle each serving with a generous 2 tablespoons of the miso sauce.


Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator,

Nutrition Facts

452 calories; 23 g total fat; 4.9 g saturated fat; 66 mg cholesterol; 673 mg sodium. 912 mg potassium; 33.3 g carbohydrates; 5.8 g fiber; 7 g sugar; 29.8 g protein; 878 IU vitamin a iu; 22 mg vitamin c; 104 mcg folate; 64 mg calcium; 3 mg iron; 112 mg magnesium;