A perfect potluck salad, this Broccoli Quinoa Salad with Sesame Miso Dressing is a healthier version of traditional broccoli salad. Made with nutritious quinoa, tender crisp broccoli, sweet red grapes and walnuts, it's tossed with a to-die-for sesame vinaigrette.
Rinse quinoa in a fine-mesh strainer. Tip into a pot and add 1 cup water. Cook, uncovered, until all the water has been absorbed. Then remove from the heat, cover, and let it steam for 5 minutes. Uncover, fluff with a fork and let cool completely before adding to salad. You can spread it out on a baking tray to speed up the cooling.
Add broccoli florets to a pot of boiling water for 1 to 2 minutes or just until they turn bright green. Do not overcook! Have a large bowl of ice water ready, and using a slotted spoon, quickly transfer broccoli to the ice bath to stop it from cooking. Drain on a tea towel or paper towel. Pat dry.
Combine blanched broccoli florets, grapes, red onion, and quinoa in a large bowl. Toss with Sesame Miso Dressing, garnish with coarsely chopped walnuts and serve.
Sesame Miso Dressing
Toast sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they just begin to darken and become fragrant, remove from heat immediately and transfer to a small plate to cool.
In a small jar, whisk the remaining ingredients until well combined.Add the toasted sesame seeds and serve with salad.
Note: These amounts will make twice as much as you will need for this salad. Store remainder in a jar in the fridge and enjoy over salads, roasted vegetables or grilled meats.