Quinoa Salad with Shaved Raw Vegetables and Carrot-Ginger Dressing
"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...."
INGREDIENTS
•
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
•
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 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)
•
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
ADVERTISEMENT