Quinoa Salad With Shaved Raw Vegetables And Carrot-Ginger Dressing

Quinoa Salad With Shaved Raw Vegetables And Carrot-Ginger Dressing
3.7 from 3 ratings
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. Click here to see 5 Recipes That Are Keepers
  • 1 cup quinoa, rinsed
  • 2 cup low-sodium chicken broth or water
  • salt and pepper, to taste
  • 1/2 pound asparagus, very thinly sliced lengthwise
  • 2 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 tablespoon olive oil
  • fresh lemon juice, to taste
  • 1/4 cup toasted pumpkin seeds
  • 1/2 cup crumbled goat cheese
  • carrot-ginger dressing (recipe below)
  • 1/2 pound carrots, chopped (about 4 carrots)
  • 3 tablespoon 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
  1. 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.
  2. 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.)
  3. 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.