Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.

  • In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.

Reviews (2)

44 Ratings
  • 5 star values: 9
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks!
Rating: Unrated
The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.