1. To cook the quinoa, add the quinoa, 11⁄2 cup of water and a pinch of salt in the rice cooker. Add more water if you want softer quinoa. Press MENU SELECT to select QUICK COOK and press START.
  2. Chop the onions, zucchini, peppers and remove the edamame from their pods.
  3. Place the chopped vegetables on a baking tray and into the microwave oven. Press DOUBLE GRILL/GRILL twice to select Grill 1 (High). Turn the dial to set the cooking time to 5 minutes and press START/SET to roast the vegetables. Set a longer cooking time if softer vegetables are desired.
  4. To make the dressing, blend the ingredients with the hand blender until smooth. Toss the quinoa, the vegetables together with the dressing and garnish with fresh coriander.


Tips:  Slightly undercook the quinoa for a firmer, crunchier texture.




  • 150g Quinoa
  • 50g Red Onions, chopped
  • 50g Zucchini, chopped
  • 50g Yellow and Red Bell Peppers, chopped
  • 100g Edamame
  • For Garnish Fresh Coriander
  • To Taste Salt and Pepper
  • For dressing Olive Oil


Salad Dressing Ingredients

  • 1 tsp Sesame Oil
  • 1 tbsp Light Soy Sauce
  • 1 tsp Garlic
  • 1 tsp Ginger