As someone who enjoys her drinks and food, but is also attempting to live past the age of 65, I can appreciate the art of balance. I love a good fried carb just as much as the next person, but sometimes life calls for green things. 

Eating healthy doesn’t mean that it has to be bland though. The days of shoveling iceberg lettuce down our throats in the name of health are gone! This recipe is super easy to make and is dairy free and gluten free. It can also be made vegan by just swapping out the tuna. 

The miso dressing adds a rich creamy flavor without the fattiness of heavy dairy. This is a perfect weekday lunch recipe. If you’re doing meal prep I recommend making a larger portion of quinoa to have as a base for the entire week. 

This recipe is super versatile and super healthy and you can swap out different veggies and proteins to tailor it to your liking. 

Serves 2

Ingredients

Miso Dressing 

¼ cup vegetable oil 

2 tablespoons white miso paste 

2 tablespoons soy sauce 

2 tablespoons rice vinegar

½ teaspoon toasted sesame seed oil 

Salad 

1 cup cooked quinoa

3 green onions chopped

1 bell pepper chopped 

½ cup shelled cooked edamame 

1 can tuna 

¼ cup finely chopped cilantro 

Optional 

½ avocado 

Directions

1. Whisk all of your dressing ingredients together.

2. Rinse your quinoa off. Bring 2 cups of water to a boil.

3. Add one cup of quinoa to boiling water. Bring down to a simmer, cover and let cook for 15-20 minutes.

4. When quinoa looks “sprouted” it’s done. Remove from heat.

5. Let quinoa sit for 15-20 minutes to cool down. 

6. Have your base of quinoa in the bowl and carefully layer your toppings.

7. Drizzle miso dressing on top.