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
547
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
38g
54%
Sugar
4g
4%
Saturated Fat
17g
71%
Cholesterol
48mg
16%
Carbohydrate, by difference
33g
25%
Protein
18g
39%
Vitamin A, RAE
362µg
52%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
279mg
28%
Choline, total
44mg
10%
Fiber, total dietary
7g
28%
Fluoride, F
47µg
2%
Folate, total
50µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
302mg
43%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
574mg
38%
Water
148g
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.