frozen shelled edamame
fresh lemon juice
grated fresh ginger
kosher salt and black pepper
bunch watercress, trimmed (about 4 cups)
medium raw beets (about 1 pound), peeled and coarsely grated
radishes, thinly sliced
- 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, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
- Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.