Quinoa Salad + Miso-Ginger Dressing

serves 4

2 cups quartered or diced turnips
2 cups sliced carrots
1 Tbsp. plus ¼ cup oil
1 tsp. grated fresh ginger
2 tsp. white miso
2 Tbsp. rice vinegar
2½ cups cooked quinoa
2 cups thinly sliced baby tatsoi
2 Tbsp. sliced scallions
2 Tbsp. finely chopped cilantro
2 Tbsp. chopped roasted peanuts
Salt and freshly ground pepper

Preheat oven to 375°; line a rimmed baking sheet with parchment.

On the baking sheet, toss turnips and carrots with 1 tablespoon oil and season with salt. You can also add a pinch of your favorite spice; curry powder would work well for this recipe. Roast until tender, 30–40 minutes. Remove from oven and let cool slightly. (This step can be done ahead.)

In a large bowl, whisk together miso, grated ginger, and rice vinegar until incorporated. Whisk in the remaining ¼ cup oil to create a vinaigrette. Season to taste with salt and pepper. Add quinoa, sliced tatsoi, roasted vegetables, scallions, and cilantro and toss gently to coat. Taste and adjust seasonings. To serve, top salad with chopped peanuts.

The peanuts add crunch to the final dish, so if you make the salad in advance, don’t garnish until you’re ready to serve.

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You can mix and match other roasted vegetables in season. The core of this dish is a grain salad. You can use other grains, such as rice, millet, barley, farro, or fonio, as the base. Each grain’s cooking time will vary; make a big batch at a time, then cool and store the cooked grains to use throughout the week.