Quinoa and Vegetable Salad With Tahini Dressing

By á-48624

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

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.