This delicious dish is a great post-gym meal. Packed with colour and texture, it’s a bowl full of goodness!
1. Put the quinoa and water in a pot and cover with a lid. Bring to the boil, then remove the lid so the steam can escape. Simmer until all the water has been absorbed. Remove the pot from the heat, cover it with the lid again and set aside for 5 to 10 minutes, until the quinoa is fully cooked. Fluff up with a fork.
2. Meanwhile, put the frozen peas or edamame beans in a heatproof bowl, cover with just-boiled water and set aside for 10 minutes to thaw.
3. Put all the dressing ingredients in a cup or jug and whisk together with a fork.
4.To serve, divide the cooked quinoa between four bowls. Evenly divide the thawed peas or edamame beans, mixed salad leaves, cherry tomatoes, nuts and fresh herbs between the bowls, then drizzle over the dressing. However, if you’re making this ahead of time or to eat over the next couple of days, store the bowl ingredients and dressing separately and add the dressing just before serving, as it will keep better this way.