Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

Although I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away keeper recipe from this post.  Simple to whisk together, this vinaigrette will keep for several days in a jar in the fridge and is positively addictive.  I love to use it as a sauce for the veggie sushi that I pick up at Whole Foods, as a marinade for fish and seafood, or just a super tasty salad dressing.  Homemade dressings are infinitely better than the store bought variety and they only take seconds to prepare.


Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

Serves 4-6


  • 3 tablespoons white miso
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1-2 teaspoon light brown sugar
  • 1/2 cup extra-light olive oil (or other neutral oil)
  • 1 pint sweet cherry or grape tomatoes (halved)
  • 1 bag baby arugula
  • 1 1/2 cup red quinoa (cooked and cooled, see package instructions)


for the vinaigrette
1. Whisk first 6 ingredients together until smooth (or use your Magic Bullet or other blended). Add olive oil and blend or whisk vigorously until you have a creamy dressing.
for the salad
2. Toss salad ingredients with 1/4 cup of the miso vinaigrette and toss gently. Season to taste with salt and pepper. Store remaining vinaigrette refrigerated in a jar or other sealed container.






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