Gather your ingredients and preheat the oven to 200°C or 180°C fan. Scatter the pumpkin seeds on a baking tray and gently toast for 8-10 minutes, then set aside to cool.if you can't get hold of roasted peanuts and almonds, add them to this step and proceed with the recipe as normal.
Bring a saucepan of water to the boil and add broccoli, edamame and green beans. Once boiling, cook the veg for 3 minutes, then drain. Rinse in cold water, drain again and set aside until later.try and get the vegetables as dry as possible after draining.
For the dressing, whisk together oil, rice vinegar, garlic, ginger, lime juice, soy sauce and honey. Season well with pepper.
In a large bowl mix together the cooked quinoa, peanuts, almonds, edamame, carrot, tenderstem, green beans, pumpkin seeds and coriander, then drizzle with the dressing and give it a good mix. Serve in bowls and enjoy!