In a large saucepan, bring two cups of water and one cup of quinoa to a boil. Reduce the heat, cover and simmer until the quinoa is fully cooked and has absorbed all the water, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes; fluff the quinoa with a fork and set aside.
Preheat the oven to 400ºF.
Toss the asparagus, turnips and snap peas with the oil and place them on a rimmed baking sheet. Roast in the oven until the vegetables are lightly browned and tender, 15-20 minutes, stirring halfway through the cooking time.
While veggies roast, prepare the sauce. With an immersion blender or small food processor, blend all of the ingredients until smooth. Taste and adjust seasonings if needed.
To assemble, divide the quinoa between four bowls. Top each bowl with the roasted veggies, peas, radishes, sesame seeds and cilantro. Drizzle with the dressing and top each bowl with a fried egg.
The Ginger Miso Dressing can be stored in an airtight container in the fridge for up to 7 days.