Quinoa and Vegetable Salad With Tahini Dressing

By ClaudiaJan

Ingredients

• Ingredients
• 1 cup quinoa
• 1 cup frozen shelled edamame
• 1/3 cup tahini (sesame seed paste)
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• kosher salt and black pepper
• 1 bunch watercress, trimmed (about 4 cups)
• 1 pound raw beets (about 2 medium), peeled and coarsely grated
• 8 radishes, thinly sliced

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

1. Cook the quinoa according to the package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool. Cook the edamame according to the package directions.

2. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.

Tip

To prevent staining your hands or work surface with beet juice, cover a cutting board with plastic wrap or wax paper and hold the beets in a paper towel as you grate them.

Nutritional Information

Calories 376; Fat 15g; Sat Fat 2g; Cholesterol 0mg; Sodium 345mg; Protein 17g; Carbohydrate 48g; Sugar 9g; Fiber 8g; Iron 7mg; Calcium 157mg