Cooking Instructions
- 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
