Quinoa Salad with Shaved Raw Vegetables and Carrot-Ginger Dressing

Quinoa Salad with Shaved Raw Vegetables and Carrot-Ginger Dressing
Staff Writer

Christopher Testani

To us, the best salads include warm grains, raw vegetables, creamy cheese, crunchy seeds, and a tangy, slightly sweet dressing. This one has all that and is also so substantial and satisfying that it’s an ideal one-bowl meal for those (possibly rare) nights when it’s just you and the remote. If you’ve only eaten Brussels sprouts and asparagus cooked, you’ll be surprised at how good they are when raw and very thinly sliced. If you have one, use a mandoline or Benriner slicer to cut them, and the radishes, too; a peeler also works well with the asparagus.

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6
Servings
556
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 1  Cup  quinoa, rinsed
  • 2  Cups  low-sodium chicken broth or water
  • Salt and pepper, to taste
  • 1/2  Pound  asparagus, very thinly sliced lengthwise
  • large radishes, very thinly sliced crosswise
  • 1/4  Pound  sugar snap peas, very thinly sliced lengthwise
  • 1/4  Pound  Brussels sprouts, very thinly sliced crosswise
  • 3  Tablespoons  olive oil
  • Fresh lemon juice, to taste
  • 1/4  Cup  toasted pumpkin seeds
  • 1/2  Cup  crumbled goat cheese
  • Carrot-Ginger Dressing (recipe below)

For the Carrot-Ginger Dressing

  • 1/2  Pound  carrots, chopped (about 4 carrots)
  • 3  Tablespoons  rice vinegar or white-wine vinegar
  • 1/4  Cup  grapeseed or vegetable oil
  • 1  Teaspoon  white miso paste
  • 1  Tablespoon  honey
  • Juice from 1/2 a lime
  • 1  Tablespoon  sesame oil
  • One  3-inch piece of fresh ginger, peeled and roughly chopped

Directions

For the salad

In a medium pot, combine the quinoa, broth, and a pinch of salt and bring to a boil over high heat. Reduce the heat, stir once, and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 minutes. Let rest, covered, for about 5 minutes, then fluff with a fork and transfer to a large bowl.

Add the asparagus, radishes, sugar snaps, Brussels sprouts, oil, and a big splash of lemon juice and gently toss to combine. Add the pumpkin seeds and cheese, season with salt and pepper, then gently toss again. Check the seasonings and serve with the Carrot-Ginger Dressing. (You can toss the salad with the dressing in the bowl, but it muddies the look a bit, so we prefer to serve it on the side and let everyone help themselves.)

For the Carrot-Ginger Dressing

In a food processor or blender, combine the carrots, ginger, vinegar, miso, honey, sesame oil, and lime juice. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped. With the motor running, slowly add the grapeseed oil and process until the dressing is almost smooth. Quickly dip a piece of lettuce (or vegetable) in the dressing, shake off any excess, and check the seasonings. The Carrot-Ginger Dressing will keep, covered in the refrigerator, for about 1 week.

Nutritional Facts

Total Fat
37g
53%
Sugar
9g
10%
Saturated Fat
12g
50%
Cholesterol
33mg
11%
Carbohydrate, by difference
44g
34%
Protein
15g
33%
Vitamin A, RAE
76µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
79mg
8%
Choline, total
35mg
8%
Fiber, total dietary
6g
24%
Fluoride, F
47µg
2%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Niacin
3mg
21%
Phosphorus, P
144mg
21%
Selenium, Se
6µg
11%
Sodium, Na
884mg
59%
Water
135g
5%
Zinc, Zn
3mg
38%

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.