The light and fluffy texture of quinoa is a great contrast with the tang of umeboshi and the crunch of radish.

Serves 4

Ingredients

236g quinoa
500ml water
a pinch of salt
118g broccoli, cut into florets
118g carrots, diced
2 spring onions, finely chopped
118g radishes, sliced whole

For dressing
1tsp Clearspring Umeboshi Purée
2tbsp Clearspring Soya Sauce
2tbsp Clearspring Toasted Sesame Oil
2tbsp water

Method

1. Rinse the quinoa in a sieve.
2. Place in a pan with water and a pinch of salt. Bring to the boil and cook for 20 minutes until soft, and all the water has evaporated. Allow to cool.
3. Bring a pan of salted water to the boil and blanch the broccoli and carrots until soft.
4. Combine the quinoa with the spring onions, radishes, broccoli and carrots.
5. Make the dressing by combining the umeboshi purée, soya sauce, oil and water.
6. Mix the dressing into the salad just before serving.