1
Add the quinoa to a small saucepan with 180ml water and a pinch of salt. Bring to the boil, then cover with a lid and simmer over a low heat for 12–15 minutes, until the water has been absorbed. Remove the heat and leave to steam dry, then fluff with a fork.
2
Warm the olive oil in a small frying pan over medium–low heat. Add the garlic and almonds, cook for 8–10 minutes, stirring frequently, until lightly golden. Transfer to a bowl to stop them cooking further.
3
Bring a saucepan of water to the boil. Add a generous pinch of salt, then the green beans and cook for 2 minutes. Add the asparagus and peas and cook for a further 2 minutes, until the vegetables are just tender. Drain and refresh under cold water until cool, then set aside.
4
To make the dressing, whisk together the tahini, miso, lemon zest and juice with 2 tablespoons of water and lots of black pepper – you can also do this in the bottom of the salad bowl to save washing up.
5
Add the quinoa to a salad bowl, followed by the greens, radishes, dressing and the garlic almonds. Toss to combine and serve straightaway.
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