Quinoa and Vegetable Salad With Tahini Dressing

Quinoa and Vegetable Salad With Tahini Dressing
Con Poulos
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preparation
30
minutes
cooking
30
minutes
Serves 4

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.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 376
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 345 mg
  • Protein 17 g
  • Carbohydrate 48 g
  • Sugar 9 g
  • Fiber 8 g
  • Iron 7 mg
  • Calcium 157 mg
What does this mean? See Nutrition 101.

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