Preparation

• Put 1/3 cup of the broth and the miso, vinegar, soy sauce, and sesame oil in a blender; blend to combine. With the motor running, slowly add the canola oil to make a creamy dressing. Add the ginger and pulse a couple of times to very finely chop. (Alternatively, very finely chop the ginger and whisk the ingredients together.)
• In a 2- to 3-quart saucepan, bring the remaining 2-3/4 cups broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
• Toss the quinoa, cucumber, radishes, and greens together. Add 3/4 cup of the vinaigrette, toss, and serve, passing the remaining dressing at the table. (Save the remaining vinaigrette for other salads; it will keep for at least 3 days in the refrigerator.)