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Roasted Veg Quinoa w/ Miso-Tahini

This roasted veg - broccoli, green beans, bell peppers - contains so much goodness, like vitamin C, vitamin K, iron, fibre and potassium. I’ve served it over quinoa for a good dose of protein and a slow release of energy and drizzled with a nutty miso-tahini dressing, which I can guarantee, you will love!

Here’s how you can make it:

Serves 2:


  • 1 bell pepper, de-seeded & sliced

  • 1/2 red onion, peeled & sliced

  • 200g tenderstem broccoli

  • 150g green beans, top & tailed

  • 100g cooked quinoa (I like to use Merchant Gourmet)

  • Handful of cherry tomatoes, quartered

  • 10-15 olives, pitted

  • Olive oil

  • 15g tahini

  • 2 tbsp white miso paste

  • 15ml toasted sesame oil

  • 25g agave nectar or maple syrup

  • 15ml rice vinegar

  • Salt and pepper

  • 15g toasted sesame seeds


  1. Preheat the oven to 200C/180C fan/gas 6.

  2. Add the sliced bell pepper, half the red onion, broccoli and green beans to the baking tray. Drizzle on a couple of glugs of olive oil, and season with salt and pepper. Give this all a good mix and put the tray into the oven for 15-20 minutes.

  3. Meanwhile, combine the tahini, miso paste, sesame oil, agave and rice vinegar in a bowl. Add 1 tbsp of water and a pinch of salt and pepper. This is your dressing.

  4. Once the veg is done - place the cooked quinoa onto a serving plate. Top the quinoa with the roasted vegetables, and then top with the remainder of the red onion, cherry tomatoes and olives.

  5. Drizzle with the miso-tahini dressing, and garnish with the toasted sesame seeds

And enjoy!


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