Quinoa and Vegetable Salad With Tahini Dressing

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 376 calories
    • 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

Ingredients

  1. Check 1cup quinoa
  2. Check 1cup frozen shelled edamame
  3. Check 1/3cup tahini
  4. Check 2tablespoons fresh lemon juice
  5. Check 2teaspoons grated fresh ginger
  6. Check 1teaspoon honey
  7. Check kosher salt and black pepper
  8. Check 1 bunch watercress, trimmed (about 4 cups)
  9. Check 2 medium raw beets (about 1 pound), peeled and coarsely grated
  10. Check 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.