• 1/2 tsp sesame oil
• 1cupdry white quinoa (well rinsed and drained)
• 2cupswater
• 1cupfrozen edamame
• Tenderstem broccoli
• 11/2 cups thinly sliced purple cabbage
• 1cupshredded kale or chopped coriander (optional)
• 1/2 Tbsp peanut, or cashew
• 1Tbspchili garlic sauce
• 1.5 Tbsp maple syrup
• 1.5 Tbsp soy sauce
• Juice of 1 lime
• 1.5 Tbsp sesame oil
• 1tspfresh finely chopped ginger
• 1Tbspcrushed peanuts (for topping)
• 2x aubergine
• 4tspwhite miso paste
• 2tspmaple syrup
• 1tbspsoy sauce
• 1tspsesame oil
• 1tbspgrated ginger
• 2cloves garlic
• spring onions and sesame seeds to serve

Instructions

1. 1

   Quinoa Salad

2. 2

   Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa.

3. 3

   Toast quinoa, stirring frequently, for 2-3 minutes, then add water.

4. 4

   Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed).

5. 5

   Once cooked, fluff with a fork and set off of the heat. Crack the lid partway open to let steam escape.

6. 6

   While the quinoa is cooking, add 2 inches of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket . Once water is simmering, add the edamame, then the broccoli and cover.

7. 7

   Cook for 5 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.

8. 8

   Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust as needed. Set aside.

9. 9

   Add quinoa, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

10. 10

    Miso Aubergine

11. 11

    Preheat the oven to 180°C.

12. 12

    Slice the aubergines width-ways into half inch discs and score the flesh in a diamond pattern.

13. 13

    Line a baking sheet with grease-proof paper and lay the aubergines on top.

14. 14

    Mix the miso, maple syrup, soy sauce, sesame oil, ginger and garlic to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds.