Crisp the quinoa

• Mix the cooked quinoa with the sesame oil.
• Spread it out evenly on a lined baking tray.

Bake until golden

• Bake at 180 °C for 35–40 minutes, until golden and crispy.
• Stir the quinoa 3 times during baking.

Make the peanut dressing

• Whisk the peanut butter, soy sauce and honey in a bowl.
• Add boiling water gradually until you reach the desired consistency.

Assemble the salad

• Add the cucumber, avocado, shallots and edamame to a bowl.
• Add the crispy quinoa and pour over the dressing.
• Mix well and serve.