Categories  

                

Salads


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
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)

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

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.

Unrated