Veggie Quinoa Salad with Miso

I'm almost embarrassed by how much I like this simple summer salad, as the most exciting thing about it is the inclusion of miso.  Have you cooked with miso before?  I mean, not just eating miso soup at an Asian restaurant, but actually buying and using it in a recipe at home.  I was surprised by the texture (a very thick soybean paste) and container (it comes in a tub that looks like sour cream), which yes, does make me sound like a very sheltered home cook. 

Anyway, this would be perfect for a potluck or side for a vegetarian dinner.  Me? I just like it in a big bowl, room temperature, by itself.  Rather than using a vegetable boullion cube, I just used veggie broth and stirred red miso (the only kind I had on hand, so let me know if the white is amazingly delicious) into the quinoa as it cooked.  All of the veggies are gradually sauteed in a pan, then added to the carb.  Easy!  It's a great combination of savory, salty, and fresh.

I'll be making it tonight for the third time in two weeks; hey, I said it was good.