Quinoa and vegetable salad with tahini dressing recipe

Ingredients

• 1 cup quinoa
• 1 cup frozen shelled edamame
• ⅓ 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)
• 1 pound raw beets (about 2 medium), peeled and coarsely grated
• 8 radishes, thinly sliced

1. Cook the quinoa according to the package directions. Transfer to a plate and refrigerate until cool. Cook the edamame according to the package directions.
2. 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.