Ingredients

• 200g (1 cup + 2 Tbsp) white quinoa
• 400g sweet potato (about
• 1 sweet potato) 200g (3 cups) kale leaves, stems removed
• 200g (1 1/3 cups) edamame, without pods
• 1 handful pumpkin seeds
• 1 handful sunflower seeds
• 1 handful pecans
• 1 tablespoon yuzu juice (lime juice is an alternative)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons tamari

Preparation

• Method In a saucepan boil the quinoa in stock, using twice as much liquid as quinoa Cook the quinoa till completely soft and leave to cool Peel the sweet potato, cut into chunks and bake for 20 minutes till soft Put the kale in a colander, pour boiling water over it slowly then submerge in cold water Drain and put on a cloth Soak the edamame in boiling water for 10 minutes then drain Put in a large mixing bowl Toast the seeds in a frying pan on a medium heat till they start to pop Break the pecans into pieces Add all of the ingredients, including the yuzu, oil and tamari to the bowl Mix well, add salt if necessary