Clarissa Lenherr Quinoa Salad

Cook the quinoa, following the instructions on the pack. While it cooks, steam the asparagus and green beans for 4 minutes until tender. Once the quinoa is cooked, take it off the heat and let cool. Stir in the asparagus and green beans.

Whilst the quinoa and veg cool, in a large frying pan, fry the garlic and onion with the olive oil for 10 minutes until brown. Add in the lemon/lime juice and miso paste and stir. Finally add in the edamame beans and fry for 5 minutes.

Mix in the fried mixture into the cooled quinoa and stir well. Next add in the spring onions, radishes and pomegranate seeds. Top with the chopped pistachios and a sprinkle of seeds and a touch of pepper and salt.