Step 1
Preheat the oven to 425 F.

Step 2
Add two cups of water and 1 cup of quinoa to a pot and bring to a boil. Reduce heat to low, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork. About 15-18 minutes.

Step 3
Toss the chopped veggies with the olive oil and place on a prepared baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss veggies halfway through cooking.

Step 4
Cook edemame in bowling water until bright green and tender. About 5 minutes. Remove from heat, drain and rinse under cold water.

Step 5
Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be. If the sauce is too thick add a little water. If it’s too thin add a little more miso and tahini and continue to taste test and add other flavors if need be.

Step 6
Assemble by dividing the quinoa among bowls and topping with the veggies, edemame, toasted cashews and plenty of cilantro. Drizzle with sauce and a sprinkle of black pepper and enjoy!

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Taste test as you go.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.