Ingredients
150g quinoa
1 broccoli head, chopped
100g kale, stalks removed
100g edamame beans
2 spring onions, chopped
1 carrot, grated
1 tbsp sesame seeds
For the tahini dressing: 2 tbsp tahini
1 garlic clove, crushed
2 tbsp cold water
1 tbsp olive oil
1 tsp tamari or soy sauce
½ lime, juiced
Directions
Rinse the quinoa and place in a pot. Cover with 350ml water and a pinch of salt. Bring to the boil then simmer for 12 minutes until cooked through. Meanwhile, steam the broccoli for 7 minutes then add the kale and edamame and steam for a further 3 minutes until they are cooked through. Stir your dressing ingredients together in a small jar. Mix the quinoa with the broccoli, kale, edamame, grated carrots and spring onions, then top with sesame seeds and tahini dressing. Save half the dressing for tomorrow’s portion – this one’s best poured fresh.
