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Heat your oven to 200°C. Chop your sweet potato into bite sized chunks, toss with olive oil and roast for 25-30 mins until turning golden brown.
Chop your broccoli into bite sized pieces and roast for 15 minutes.
While the veggies are roasting, cook your quinoa according to packet instructions, then drain and allow to cool.
Once the veggies are finished roasting, allow them to cool while you make your dressing.
Whisk together all the dressing ingredients apart from the water - you may not need any warm water, but if it looks a little thick this will help to loosen it up.
Finely chop your chives and set aside.
To a large bowl, add your roasted sweet potato and broccoli, cooked quinoa and edamame beans. Scatter over the chives, drizzle over the dressing and toss well.