Superfood Salad

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 until 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