Golden Roasted Veggie & Edamame Quinoa

Ingredients

• 1 cup soybeans
• 2 cups cooked quinoa
• 1 large red bell peppers
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 small eggplant
• 1 cup cherry tomatoes
• 1 small red onion
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup tahini
• 3 tbsp lemon juice
• 2 cloves garlic
• 1 tsp oregano
• 0.25 cup parsley

Instructions

1. 1Preheat oven to 400°F (200°C). Toss chopped bell peppers, zucchini, eggplant, red onion, and cherry tomatoes with 2 tbsp Extra Virgin Olive Oil, Dried Oregano, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. 2While vegetables roast, prepare the lemon-tahini dressing. In a small bowl, whisk together Tahini, Lemon Juice, minced Cloves Garlic, 1 tbsp Extra Virgin Olive Oil, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Add 2-3 tbsp water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
3. 3Steam or boil Soybeans until tender, then drain.
4. 4Assemble bowls: Start with a base of Cooked Quinoa, then layer with the roasted vegetables and cooked Soybeans.
5. 5Drizzle generously with the lemon-tahini dressing and garnish with fresh chopped Fresh Parsley.