Quinoa and vegetable salad with tahini dressing

1 cup quinoa
1 cup shelled edamame
1/3 cup tahini (sesame seed paste) (the tahini taste is pretty strong so use less if you prefer)
2 tbl fresh lemon juice
2 tsp grated fresh ginger
1 tsp honey
kosher salt and black pepper
1 bunch/about 4 cups watercress, trimmed (I use butter leaf lettuce so the salad is less bitter and it tastes great)
1 pound raw beets (about 2 medium) peeled and coarsely grated or finely chopped
8 radishes, thinly sliced or finely chopped

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

Dressing:
In a small bowl whisk together tahini, lemon juice, ginger, honey, 1/2 cup water, 1/2 tsp salt, 1/4 tsp pepper.

drizzle watercress, beets, radishes, edamame, and quinoa with dressing.