Quinoa and Vegetable Salad with Tahini Dressing

1 cup quinoa

1 cup frozen shelled edamame

1/3 cup tahini

2 tbsp. fresh lemon juice

2 tsp. grated fresh ginger

1 tsp. honey

Kosher salt and pepper

1 bunch of watercress, trimmed (about 4 cups)

1 lb. raw beets, peeled and coarsely grated

8 radishes, thinly sliced

1. Cook the quinoa according to package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool. Cook the edamame according to the package directions.

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

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

Makes 4 servings.

-Real Simple Magazine