Veggie Quinoa Salad with Sesame Lime Miso Dressing

A simple salad with a super savory and tangy dressing that will have everyone coming back for more

quinoa salad sesame lime miso vinaigrette gluten free #glutenfreerecipes
Veggie Quinoa Salad with Sesame Lime Miso Dressing

Light, Fresh and Delish!

This super simple salad is a total crowd pleaser.

It came about as a way to use up leftover crudités after a holiday celebration.  I love holiday leftovers for about a day… then I’m craving new flavors, usually Asian flavors .  So I created this salad to satisfy that craving but still have something fresh and light.

The salad is defined by the dressing.  The dressing is uber savory (with gluten-free tamari and miso), tangy (with lots of lime), has a little kick (with garlic and de-seeded jalapeño)…. and it is SO GOOD!

And the beauty of this salad is that you can really use any leftover crudités you have, mix in quinoa, black beans if you want additional protein, toss with the dressing and voila!

Here is I used snap peas, yellow bell pepper, carrots and black beans tossed with quinoa, scallions and the Sesame Lime Miso Dressing.

Scroll down for recipe.



Veggie Quinoa Salad with Sesame Lime Miso Dressing
Prep time
Cook time
Total time
This light, fresh salad is defined by its uber savory and tangy dressing, and it's a total crowdpleaser. Feel free to substitute whatever veggies you have on hand and it will still taste great!
Recipe type: Salad, Side, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4-6 servings
Sesame Lime Miso Dressing (makes ½ cup. Save an extra in the refrigerator for a green salad)
  • 5 tablespoons + ¼ teaspoon fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons gluten-free tamari
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeño pepper, minced (approximately ½ jalapeño pepper, deseeded)
  • 1 teaspoon mellow white miso, gluten-free
  • ⅔ cups dry quinoa, (becomes a little more than 3 cups cooked quinoa)
  • 1 cup yellow bell pepper, diced
  • 1 cup snap peas, cut into ½ inch pieces
  • 1 cup carrots, shredded or diced
  • 1 15 oz can black beans, rinsed and drained
  • ½ cup green onions, white and green parts, sliced thin
Make Quinoa
  1. In a small to medium saucepan, add 1⅓ cups water and quinoa. Bring to a boil, reduce to simmer, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit a few minutes then fluff with fork. Set aside.
Sesame Lime Miso Dressing
  1. In a liquid measuring cup or small bowl whisk all ingredients until well combined.
  1. In a large bowl add cooked quinoa, veggies, beans and ½ the dressing. Toss to combine. Add more dressing as desired.
Serve cold or room temperature. Stores well in the refrigerator for several days in a sealed container.


quinoa salad sesame lime miso vinaigrette gluten free #glutenfreerecipes

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