Join our community of Solution Seekers!

Quinoa and Vegetable Salad With Tahini Dressing

Quinoa and Vegetable Salad With Tahini Dressing
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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

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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.