A complete, all-in-one vegan and gluten-free recipe, rich in complete plant-based proteins. With this base of quinoa and edamame, you can vary the vegetables according to the season, mixing raw and cooked for more texture and flavor. The creamy green sauce is perfect for enhancing salads and roasted vegetables while providing healthy fats and antioxidants.
Rinse the quinoa and cook it in a large amount of water for about 15 minutes. Drain and let it cool.
Prepare the vegetables for roasting: cut the sweet potato into wedges, the zucchini into slices, and the green bell pepper into chunks.
Place the vegetables in a baking dish or on a parchment-lined baking sheet. Drizzle with colza oil, sprinkle with sea salt and Provence herbs, then roast at 180°C (350°F) for 45 minutes to 1 hour.
Slice the cucumber and radishes. Rinse and drain the edamame well. In a large bowl, mix the quinoa, edamame, and roasted vegetables.
Prepare the sauce by blending all the ingredients (parsley/coriander, spinach, colza oil, apple cider vinegar, and tahini) until smooth. Add a little water if needed to achieve a fluid consistency.
Divide the quinoa mixture into a bowl or deep plate. Add the cucumber and radishes, then drizzle with the green sauce. Sprinkle with pumpkin and sesame seeds and freshly chopped herbs.
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