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Quinoa and Vegetable Salad With Tahini Dressing
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Serves 4| Hands-On Time: 30m | Total Time: 30m Ingredients | |
1 cup | quinoa |
1 cup | frozen shelled edamame |
1/3 cup | tahini, (sesame seed paste) |
2 tablespoons | fresh lemon juice |
2 teaspoons | grated fresh ginger |
1 teaspoon | honey |
kosher salt and black pepper | |
1 bunch | watercress, trimmed, (about 4 cups) |
1 pound | raw beets, (about 2 medium), peeled and coarsely grated |
8 | radishes, thinly sliced |
Directions
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, in a small bowl, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.
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