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