• 1 cup white quinoa (cooked as per packet instructions)

• 800 grams broccoli (cut into florets)

• 1 cup sugar snap peas (whole or sliced)

• 1 1/2 tbsp tamari

• 1 tbsp minced ginger

• 1 green chilli (finely chopped) (optional)

• 1/2 tbsp sesame oil

• 1/2 cup coriander (save some for garnish)

• 1/4 cup fine nori sheets (to garnish)

• 1/4 cup toasted pine nuts (to garnish) (or sesame seeds for a nut free option)

• 2 tbsp nigella seeds (to garnish) (optional)

TAHINI DRESSING

• 3 tbsp hulled tahini

• 3 tbsp warm water

• 3 tbsp lemon juice

• 1/2 tbsp maple syrup or honey (add more for a sweeter sauce)

• 2 tbsp sesame oil

• 2 tsp rice wine vinegar

• 2 tsp fresh garlic (minced)

• Salt and pepper (to taste)