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Cook the quinoa according to the package directions. This means first rinsing it in a rice rinsing bowl. If it isn’t rinsed well, quinoa can have a bitter taste.
While the quinoa is cooking, go ahead and dice up the green onions, cherry tomatoes, and cilantro. Regular tomatoes can also be used, I just like that the cherry tomatoes are round and uniform in size. They make for a beautiful salad.
If you are using canned chickpeas in this recipe, drain and rinse them in a colander to remove most of the salt and preservatives. I do this by dumping the container into a colander or strainer.
Whisk together the salad dressing ingredients in a small bowl.
Once the quinoa has finished cooking, place it in a large bowl, and add the other ingredients–chickpeas, diced veggies, and orange miso dressing. Mix together thoroughly to coat well. This salad can be served immediately or chilled in the refrigerator for a few hours or overnight. Allowing it time to marinate actually enhances the flavors.