Quinoa Miso Dressing
Balsamic Quinoa Miso Dressing
This is delicious tangy dressing perfect for roasted veggies or salads.
INGREDIENTS:
Olive Oil 40ml (40g)
Balsamic Vinegar 40ml (50g)
Red Quinoa Miso 60ml (75g)
Lemon Shio Koji 1 -2 TSP (if you don't have Lemon Shio Koji, substitute this ingredients to some salt, and lemon juice & rind)
* Adjust Lemon Shio Koji volume depending on your preference (in terms of the level of tanginess and saltiness)Garlic (grated) a little
Fresh Mediterranean Herb such as Thyme, Marjoram (finely chopped) 1 TSP
Black Pepper (cracked) some
INSTRUCTIONS:
Combine all ingredients together and whisk them until it becomes a smooth creamy texture.
TIP: If you blend it in a blender, it will emulsify better and become creamier.
USAGE:
Salad dressings, Dipping sauce, Pasta Sauce, Marinade,
Roasted vegetable with Balsamic Quinoa Miso Dressing
INGREDIENTS
Red Capsicum: 2 medium size or one extra large. (Cut it in 2cm long strips)
Fresh Thyme: some
Olive oil: some
Salty Koji: 1 TSP
Asparagus: one bunch (Cut in 3 to 4cm long.)
Balsamic Quinoa Miso Dressing (As above)
Prep for Red Capsicum
In a large bowl, add the cut capsicum strips & fresh Thyme, and drizzle some olive oil, then add salty koji. Toss all together to be well coated.
Spread the capsicum over an oven tray (not overlapping), then roast it at 180degrees for 20 to 30 minutes.
Prep for Asparagus *While cooking capsicum, prepare the Asparagus.Â
Boil a jug full of water.
Add the cut Asparagus into a metal bowl, and add a teaspoon of sea salt.
Add hot boiling water over the Asparagus, add a lid (whatever you can cover with), and wait for one minute.
Drain it well and put them back into the bowl.
Add some olive oil and a tiny bit of salty koji, and toss them to be well coated. Set it aside without a cover.
Marinating Process
Once Capsicum is done, put them back in the large bowl with the prepared asparagus, and add generous amount of dressing so they are well coated.
Once it is cooled enough, transfer into a container, and chill in the fridge.