Quinoa Salad with Shaved Raw Vegetables and Carrot Ginger Dressing

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

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