Fine Cooking Magazine - November/December 2020

Servings: 6

Cucumbers and radishes give this Asian-inspired salad a refreshing crunch. Bring this to your next summer potluck, and people will love you.

Ingredients

2-3/4 cups plus 1/3 cup lower-salt vegetable or chicken broth
3 Tbs. white miso
3 Tbs. seasoned rice vinegar
2 Tbs. soy sauce, preferably reduced sodium
1 Tbs. Asian sesame oil
1/2 cup canola or other neutral vegetable oil
2 Tbs. chopped sweet pickled sushi ginger
1-1/2 cups quinoa, preferably red, well rinsed
1 medium English cucumber, sliced into 1/4-inch-thick half-moons
10 oz. radishes, cut into bite-size pieces (about 2 cups)
2 oz. hearty baby greens, such as arugula or kale, or a mix (about 2 packed cups)

Calories (kcal) : 290
Fat Calories (kcal): 120
Fat (g): 13
Saturated Fat (g): 1
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 420
Carbohydrates (g): 36
Fiber (g): 4
Protein (g): 7

Preparation

Put 1/3 cup of the broth and the miso, vinegar, soy sauce, and sesame oil in a blender; blend to combine. With the motor running, slowly add the canola oil to make a creamy dressing. Add the ginger and pulse a couple of times to very finely chop. (Alternatively, very finely chop the ginger and whisk the ingredients together.)
In a 2- to 3-quart saucepan, bring the remaining 2-3/4 cups broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
Toss the quinoa, cucumber, radishes, and greens together. Add 3/4 cup of the vinaigrette, toss, and serve, passing the remaining dressing at the table. (Save the remaining vinaigrette for other salads; it will keep for at least 3 days in the refrigerator.)

(5 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Quinoa
Buy Now
IN THIS RECIPE
English Cucumbers
IN THIS RECIPE
Miso
Buy Now
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (5 reviews)

Cartouche | 11/01/2016
We had a couple cucumbers on the vine in the garden, and some radishes that needed picking, so this recipe was a great way to eat the veg while still fresh. Since I was only feeding two people, I rather unscientifically cut the recipe down. (If I made the full recipe, I think I'd cut the quinoa by a third. Seems like too much to me.) The dressing was terrific, and I saved the unused portion in a bottle. The dish was very tasty and I will definitely consider making it again.
helenek | 08/02/2015
Great tasting recipe! The toasted sesame oil adds a great flavor. Good mix of crunchiness with the quinoa. I am serving at a summer dinner party as a side with fish. My husband and I both love i!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Quinoa, Cucumber, and Radish Salad with Miso Vinaigrette
Yield: 6 servings
Cuisine: Asian
Ingredients: 2-3/4 cups plus 1/3 cup lower-salt vegetable or chicken broth; 3 Tbs. white miso; 3 Tbs. seasoned rice vinegar; 2 Tbs. soy sauce, preferably reduced sodium; 1 Tbs. Asian sesame oil; 1/2 cup canola or other neutral vegetable oil; 2 Tbs. chopped sweet pickled sushi ginger; 1-1/2 cups quinoa, preferably red, well rinsed; 1 medium English cucumber, sliced into 1/4-inch-thick half-moons; 10 oz. radishes, cut into bite-size pieces (about 2 cups); 2 oz. hearty baby greens, such as arugula or kale, or a mix (about 2 packed cups)