Miso Broccoli, Egg & Quinoa Salad Recipe
Introduction
This miso broccoli, egg, and quinoa salad is a vibrant and nourishing dish perfect for lunch or a light dinner. Combining tender broccoli with protein-rich quinoa and a tangy miso-lime dressing creates a balanced and flavorful meal that’s simple to prepare.
Ingredients
- 100g thin-stemmed broccoli spears
- 1 medium egg
- 2 tsp white miso paste
- 1 lime, juiced
- 125g cooked quinoa
- 70g frozen peas, defrosted
- 3 radishes, thinly sliced
- ½ tbsp sesame seeds
Instructions
- Step 1: Bring a pan of water to the boil. Add the broccoli and cook for 3 minutes, then lift out with a slotted spoon and leave to cool.
- Step 2: Lower the egg into the same boiling water and gently simmer for 6 minutes. Drain and set in a bowl of cold water to cool.
- Step 3: In a small bowl, whisk together the white miso paste and lime juice until smooth.
- Step 4: Toss the miso dressing with the cooked quinoa, defrosted peas, sliced radishes, and cooled broccoli.
- Step 5: Transfer the salad into a lunchbox or an airtight container. Peel the cooled egg, slice in half, and arrange on top of the quinoa salad.
- Step 6: Sprinkle the salad with sesame seeds before serving or packing.
Tips & Variations
- For extra crunch, toast the sesame seeds lightly before sprinkling them on the salad.
- Swap white miso paste for red miso for a deeper, richer flavor.
- Add a handful of fresh herbs like cilantro or parsley to brighten the salad.
- Use fresh peas instead of frozen, if available, for a sweeter taste.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the egg halves on top to retain their texture. Reheat only if desired; this salad is best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of broccoli?
Yes, alternatives like asparagus, green beans, or steamed kale work well and pair nicely with the miso dressing.
How do I cook quinoa properly for this salad?
Rinse the quinoa under cold water, then simmer in double the amount of water for about 15 minutes until tender. Drain any excess water and let it cool before using.
Print
Miso Broccoli, Egg & Quinoa Salad Recipe
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Gluten Free
Description
A vibrant and nutritious quinoa salad featuring tender miso-glazed broccoli, perfectly soft-boiled egg, fresh peas, and crisp radishes, all brought together by a tangy lime-miso dressing and a sprinkle of sesame seeds. This wholesome dish is ideal for a healthy lunch or light dinner.
Ingredients
Salad
- 100g thin-stemmed broccoli spears
- 125g cooked quinoa
- 70g frozen peas, defrosted
- 3 radishes, thinly sliced
- ½ tbsp sesame seeds
Dressing & Other
- 2 tsp white miso paste
- 1 lime, juiced
- 1 medium egg
Instructions
- Cook the broccoli: Bring a pan of water to a boil, then add the broccoli spears. Cook for 3 minutes until tender but still crisp. Remove the broccoli with a slotted spoon and set aside to cool.
- Soft-boil the egg: Lower the egg gently into the same boiling water and simmer gently for 6 minutes. Drain the egg, then place it in a bowl of cold water to stop the cooking and cool it down.
- Prepare the dressing: In a small bowl, whisk together the white miso paste and fresh lime juice until smooth and well combined, creating a tangy miso dressing.
- Assemble the salad: In a large bowl, toss the cooked quinoa with defrosted peas, sliced radishes, and the cooked broccoli. Drizzle over the miso-lime dressing and toss everything together to coat evenly.
- Finish and serve: Transfer the salad into a lunchbox or airtight container. Peel the cooled soft-boiled egg, cut it in half, and place the halves on top of the salad. Sprinkle with sesame seeds to garnish. Serve chilled or at room temperature.
Notes
- Cooking times can be adjusted if you prefer your egg more or less cooked.
- Quinoa can be cooked ahead of time and stored in the fridge to save preparation time.
- For extra crunch, you can toast the sesame seeds lightly before sprinkling.
- This salad keeps well in the fridge for up to 2 days, making it perfect for meal prep.
- Use fresh lime juice for the best flavor in the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Keywords: Miso broccoli salad, quinoa salad, healthy lunch, soft boiled egg salad, Asian-inspired salad, gluten free salad, miso dressing
