Monday, January 30, 2012

Quinoa and Vegetable Salad with Tahini Dressing

Recipe by Real Simple.

This salad is amazing! It's the perfect amount of sweet and tangy. I could have had only this salad for dinner and I would have been content. Actually, you could have this salad as a meal, it's quite filling. The dressing isn't shown here because I served it on the side. It's best not to toss this salad before serving, otherwise the beats will turn your whole salad purple!

What you'll need
1 cup Quinoa
1 cup Frozen edamame, shelled
1/3 cup Tahini 
2 tbsp Fresh lemon juice
2 tbsp Fresh ginger, grated
1 tsp Honey
Kosher salt and black pepper
1 bunch Watercress, trimmed
2 medium Raw beets, peeled and coarsely grated
8 Radishes, thinly sliced

How to
1.  Cook the quinoa according to the package directions. Transfer to a plate and refrigerate until cool. 

2.  Cook the edamame according to the package directions.

3.  Meanwhile, in small bowl, whisk together the tahini, lemon juice, ginger, honey, 1/2 cup water, 1/2 tsp salt and 1/4 tsp pepper.

4.  Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.

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