1. Preheat oven to 200°c.

Cook the quinoa

1. Rinse the quinoa thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
2. Toast the quinoa in a saucepan. Heat a small saucepan over medium-high heat, add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
3. Stir in the vegetable stock and bring to a boil. Turn the heat down to low. Cover and cook for 15 minutes.
4. Remove the pot from heat and let stand for 5 more minutes, covered. Uncover and fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
5. As soon as the oven is up to temperature, place the edamame in a bowl and toss with the sunflower oil, garlic powder, salt and pepper, then transfer to a baking tray. Cook for 20 minutes, until the edamame is starting to crisp.
6. Cut vegetables into 1-2 inch pieces, add to a wok on medium heat and cook for 4-5 minutes until starting to lightly crisp, add the tsp of tamari, toss to combine and remove from the heat.
7. Blend together all ingredients from the dressing. Add together all of your cooked components in a bowl and toss with the dressing.

Serve and enjoy!