Balsamic Quinoa Miso Dressing

Balsamic Quinoa Miso Dressing

This is delicious tangy dressing perfect for roasted vegies or salads.

Dressing Ingredients:

  • Olive Oil 60ml

  • Balsamic Vinegar 60ml

  • Red Quinoa Miso 40ml

  • Lemon Juice 10 - 20ml (adjust to your liking of tanginess)

  • Lemon Lind 1TSP (finely grated)

  • Salt to taste

  • Garlic (a little) grated or crashed

  • Dry herb such as Thyme, Marjoram 1 TSP

  • Black Pepper (cracked)


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.

Roasted vegetable with Balsamic Quinoa Miso Dressing


  • 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.)

  • Red Quinoa Miso dressing

Prep for Red Capsicum

  1. 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.

  2. 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.

  1. Boil a jug full of water.

  2. Add the cut Asparagus into a metal bowl, and add a teaspoon of sea salt.

  3. Add hot boiling water over the Asparagus, add a lid (whatever you can cover with), and wait for one minute.

  4. Drain it well and put them back into the bowl.

  5. 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

  1. Once Cupsicum is done, put them back in the large bowl with the prepared asparagus, and add generous amount of dressing so they are well coated.

  2. Once it is cooled enough, transfer into a container, and chill in the fridge.