Instructions

1. Cook the quinoa according to the packet instructions, adding the vegetable stock cube to the cooking water. Once cooked, cover with a lid and let it rest for 5 minutes, then fluff with a fork.
2. Meanwhile, blanch or steam the edamame beans, chopped carrot, and kale for about 5 minutes until tender but still vibrant. Rinse under cold water to stop the cooking process and transfer to a large mixing bowl.
3. Add the chopped roasted red pepper and spring onions to the bowl.
4. Add the cooked quinoa and toss everything together gently.
5. In a small bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, salt, and pepper.
6. Pour the dressing over the salad and toss well. Taste and adjust the seasoning if needed.
7. Serve at room temperature, with optional jalapeño slices or a pinch of cayenne if you like it spicy.