Soy & Ginger Quinoa, Bean & Nut Salad (No Spelt)

Style: Fresh, nutty, lightly sweet–tangy Optional Variations Higher protein: Add extra edamame or tofu cubes Nut-free: Replace nuts with extra pumpkin & sunflower seeds More citrus: Add lemon zest Spicier: Increase chilli purée or add fresh sliced red chilli Chili garlic sauce: You can sub about 1 teaspoon hot sauce and 1 teaspoon minced garlic for the chili garlic sauce if you prefer. This comes out with a bit of a kick, about medium heat I'd say.

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Step 1

Prepare the vegetables Lightly steam or blanch broccoli and green beans until just tender. Cool completely.

Step 2

Assemble the salad In a large bowl, combine quinoa, black beans, edamame, broccoli, green beans, carrot, and coriander.

Step 3

Make the dressing Whisk all dressing ingredients until emulsified and glossy.

Step 4

Combine Pour dressing over the salad and toss gently until evenly coated.

Step 5

Finish with crunch Sprinkle over peanuts, almonds, pumpkin seeds, and pistachios just before serving.