1Preheat the oven to 200°C (400°F). Rinse quinoa thoroughly under running water.

2Add rinsed quinoa to a medium-sized cooking pot (20 cm / 8 inch, preferably cast iron).

3Add water and salt. Bring to a boil, stir once, then reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is soft and cooked through. Turn off the heat and let sit covered for another 5 minutes. Alternatively, pressure cook for 5 minutes.

4Line a baking tray with baking paper. Cut zucchini into bite-sized pieces. Trim and discard the bottom ⅓ of the asparagus stalks. Place vegetables on the tray. Lightly spray or drizzle with olive oil and season to taste.

5Roast in the middle of the oven for 10 minutes.

6In the meantime, prepare the sauce. Drain and rinse the cooked edamame. Add edamame, milk, vinegar, onion powder, garlic powder, and salt to a blender.

7Blend until smooth. Set aside.

8Add cooked quinoa to serving bowls.

9Top with roasted vegetables.

10Drizzle generously with the edamame sauce.

11Garnish with fresh dill and sprinkle with ground black pepper to taste. Serve immediately.