A fruit-like note from miso brings it all together—fresh, fun, and made to share.A fresh quinoa salad served in halved avocados for a simple yet striking presentation. By mixing in the miso without heating, its natural aroma and nuanced flavor remain intact.Tossed together with the avocado as you eat, the salad gains a rich, creamy depth that makes it especially satisfying.
Cook the quinoa in a pot with water until tender. Drain and chill in the refrigerator.
Dice the yellow bell pepper, cucumber, and red onion into 1/4-inch (6 mm) pieces, and finely chop the Italian parsley.
In a bowl, combine all ingredients in [A] with the quinoa and the vegetables from Step 2. Mix well to blend the flavors.
Cut the avocados in half and remove the pits. Spoon the quinoa mixture into the hollow and serve.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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