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




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

1 1/2 cups pork & vegetables, 1/2 cup quinoa & 2 Tbsp. sauce
452 calories; protein 29.8g; carbohydrates 33.3g; dietary fiber 5.8g; sugars 6.9g; fat 23g; saturated fat 4.9g; cholesterol 65.8mg; vitamin a iu 878.1IU; vitamin c 21.6mg; folate 104mcg; calcium 63.9mg; iron 3.1mg; magnesium 111.5mg; potassium 912.2mg; sodium 673.2mg; thiamin 0.3mg.

1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 3 fat