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
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.