Quinoa and Vegetable Salad With Tahini Dressing
By á-48624
Rate this recipe
0/5
(0 Votes)
0 Picture
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 1
Preparation time 30mins
Cooking time 30mins
Adapted from plantoeat.com
Preparation
Step 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.
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.
Review this recipe