ROASTED EDAMAME & QUINOA BOWLS WITH MISO TAHINI DRESSING

May 10, 2020 by Renee Tavoularis

Ingredients

For the ROASTED EDAMAME:

2 cups shelled edamame
1 tablespoon olive oil
¼ teaspoon sea salt 

For the QUINOA BOWLS:

1 cup uncooked quinoa, rinsed and drained well
2 cups water2 large carrots, shredded

For the MISO TAHINI DRESSING:

1 tablespoon yellow miso
⅓ cup smooth tahini
1 lemon, juiced
1 teaspoon maple syrup
¼ cup warm water 

Instructions

• Preheat the oven to 425F. Toss the edamame with the oil and sea salt. Place in a single layer on a baking sheet and roast for 20 minutes, flipping once.
• While the edamame roasts, prepare the quinoa by placing the quinoa in a medium saucepan over medium-high heat. Cook the quinoa for 2-3 minutes or until all of the water has evaporated and the quinoa is lightly toasted. Place the water in the saucepan and cover with a lid.
• Bring the quinoa and water to a low boil before turning the heat to low and letting cook for 15 minutes or until the water is absorbed. Turn the heat off and let sit for 10 minutes before fluffing with a fork. Set aside.
• Make the Miso Tahini Dressing by combining all of the ingredients in small bowl or a jar and mixing well until combined and smooth.
• To prepare the bowls, divide the quinoa, edamame and carrots evenly amongst four bowls and drizzle the dressing on top.
• Store leftovers separately in airtight containers in the fridge for up to 5 days. Add a tablespoon of warm water to the dressing to thin it out when ready to use.