AuthorJeanne PetrucciCategory, , DifficultyBeginner
Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
Prep Time20 mins
 1 pint grape tomatoes, halved
 ¼ cup chives, finely chopped
 2 cups quinoa, [or grain of choice], cooked
 1 (14 oz.) can chickpeas, drained and rinsed
 2 cups arugula
 1 small head romaine lettuce, chopped
 3 tablespoons hemp seeds (or sesame seeds, pumpkin seeds, or sunflower seeds)
 2 oranges, peeled, seeded and chopped
 ½ cup seasoned rice vinegar
 1 ½ tablespoons miso paste (chickpea, white, or yellow miso)
 2 tablespoons maple syrup
 1 clove garlic, minced
 2 teaspoons ginger, minced
PREP:
1

Half the tomatoes. Chop chives. Chop lettuce.

2

Cook quinoa according to package directions.

3

Drain and rinse chickpeas.

4

Peel and chop oranges.

MAKE:
5

In a large bowl, toss together tomatoes, chives, quinoa, chickpeas, arugula, romaine, and hemp seeds.

6

To make the dressing: Combine orange pieces, rice vinegar, miso paste, maple syrup, garlic, and ginger in a high-speed blender and process until smooth and creamy.

7

Dress salad, using a little at a time. Reserve extra for later use.

Ingredients

 1 pint grape tomatoes, halved
 ¼ cup chives, finely chopped
 2 cups quinoa, [or grain of choice], cooked
 1 (14 oz.) can chickpeas, drained and rinsed
 2 cups arugula
 1 small head romaine lettuce, chopped
 3 tablespoons hemp seeds (or sesame seeds, pumpkin seeds, or sunflower seeds)
 2 oranges, peeled, seeded and chopped
 ½ cup seasoned rice vinegar
 1 ½ tablespoons miso paste (chickpea, white, or yellow miso)
 2 tablespoons maple syrup
 1 clove garlic, minced
 2 teaspoons ginger, minced

Directions

PREP:
1

Half the tomatoes. Chop chives. Chop lettuce.

2

Cook quinoa according to package directions.

3

Drain and rinse chickpeas.

4

Peel and chop oranges.

MAKE:
5

In a large bowl, toss together tomatoes, chives, quinoa, chickpeas, arugula, romaine, and hemp seeds.

6

To make the dressing: Combine orange pieces, rice vinegar, miso paste, maple syrup, garlic, and ginger in a high-speed blender and process until smooth and creamy.

7

Dress salad, using a little at a time. Reserve extra for later use.

Quinoa, Arugula, and Romaine Salad with Orange Miso Dressing