Asian Quinoa Bowl With Ginger-Miso Dressing

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2 tablespoons white miso

1 tablespoon grated fresh ginger

1/4 cup rice vinegar

1 tablespoon low-sodium soy sauce

1/4 cup vegetable oil

6 cups cooked quinoa (see Note)

2 cups snow peas, tips trimmed, blanched and thinly sliced on a bias

1 cup shredded carrots

1 pound firm tofu, cut into 1/2-inch thick slices

1/4 cup thinly sliced green onions

2 tablespoons toasted sesame seeds

1/4 cup shelled, roasted peanuts, lightly crushed

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