Quinoa and Vegetable Salad With Tahini Dressing

Ingredients

• 1 cup quinoa
• 1 cup frozen shelled edamame
• 1/3 cup tahini
• 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)
• 2 medium raw beets (about 1 pound), peeled and coarsely grated
• 8 radishes, thinly sliced

Directions

1. Cook the quinoa according to the package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool.
2. Cook the edamame according to the package directions.
3. Meanwhile, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
4. Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.