Quinoa and Vegetable Salad with Tahini Dressing

• 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

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.

Serves 4; 376 calories.

VERDICT: I assume that I either did something wrong or that my cold is affecting my sense of taste, but this was weirdly bitter and metallic.  Plus beets are a pain in the ass.  Toss!