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Quinoa and Vegetable Salad With Tahini Dressing

Quinoa and Vegetable Salad With Tahini Dressing
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2011

Nutritional Information

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

Quick Tip

Beets
To prevent staining your hands or work surface with beet juice, cover a cutting board with plastic wrap or wax paper and hold the beets in a paper towel as you grate them.

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