Quinoa, Roasted Veg & Edamame Salad with Balsamic-Tahini Dressing


Good evening!

Phew, that’s a long recipe title.  I should probably think of something short and snappy but I have toddler and pregnancy brain combined.  I’ve been really looking forward to sharing this recipe with you as it’s a winner.  I dreamed it up last week but it needed tweeking before sharing.  And I needed to take some decent pics of it.  So tonight was the night: the hen weekend for one of my closest friends is commencing tomorrow with a BBQ and I am in charge of bring a side dish (as well as greens and veggie burgers/sausages).  Unfortunately, my decent pics are on my SLR and I can’t find the cable to upload the photos (that’s how long it’s been since I’ve used my SLR!).  My iphone pics will have to do until I can find the cable and edit this post.

Anyways, Quinoa.  How I love thee.  I need quinoa on a weekly basis.  Who doesn’t since it’s full of so many nutrients, minerals and protein.  Red quinoa is my fave type; I find it less bitter than the yellow(?) variety.  One night last week I fancied the heartiness of edamame, the tanginess of balsamic contrasted with the bitterness of tahini (as well as tahini’s healthy fat and nutrient profile).  And roasted veg are always a winner in my book.  I roast a bunch on a weekly basis.  I usually fancy something sweet after dinner but i feel so nourished and satiated after this dish that I just don’t want anything else after it (and that’s saying something).


It’s not a very fancy recipe and there are 4 super easy parts that come together simply.

Quinoa, Roasted Veg & Edamame Salad with Balsamic-Tahini Dressing

Serves 4 as a side or 2 generously as a main


2 tbsp light tahini
3 tbsp balsamic
2-3 tbsp water (depending on thickness of tahini)

Roasted veg

1 yellow pepper, roughly chopped
1/2 red pepper, roughly chopped
1/2 large or 1 small red onion, slices into thinnish wedges
1 sweet potato, peeled and cubed
1 tsp italian herb mix
1 tsp smoked paprika
2-3 tbsp EVOO
1 tbsp balsamic vinegar
A handful of cherry tomatoes


1 cup uncooked quinoa
1.75 cups of water

1 cup cooked edamame



Firstly get the roasted veg on the go.  Preheat the oven to 150C.  Put the first 7 ingredients for the veg (everything minus the balsamic and tomatoes) into a roasting pan and roast for 30-40 mins until almost done.  You want them to be soft but not caramelised and browned yet (note that the paprika can deceive you into thinking the veg are more browned than they are).  Remove from the oven, turn the oven up to 175C, add the tomatoes and balsamic and stir.  Return to the oven for another 15 minutes or until caramelised.   When you give it a stir at the end the tomatoes should burst to create a lovely self-sauce for the veg.

Whilst the veg are in the oven cook your quinoa.  I make mine in the rice cooker by just dumping the rinsed quinoa and water in and hitting quick cook.  If cooking on the hob, just simmer until done.

Whilst everything is cooking combine the ingredients for the dressing. It will look suprisingly thick but when combined with veg and quinoa it works out since the veg already have their own little sauciness.

Once everything is cooked combine the edamame, quinoa and veg in a bowl.  Pour the dressing over and stir well to combine.  Season to taste and enjoy!

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