juice of ½ lemon 1 teaspoon pure maple syrup 2 tablespoons unhulled tahini Put the quinoa in a saucepan and cover with water. Drain in a sieve and repeat. This washes away the bitter compounds, called saponins, on the surface. Return to the pan and add 375ml (1½ cups) of water. Bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes or until the water has been absorbed and the quinoa is cooked. Bring a separate saucepan of water to the boil over high heat. Put the kale, broccolini and asparagus in a steamer, cover with the lid and place on top of the pan. Cook for 2 minutes, or until just tender. Drain and rinse under cold running water to stop the cooking process. This will ensure they stay a lovely bright colour. (Alternatively, place the veggies in a microwave-proof bowl with a little water, cover and microwave on High for 2 minutes before running under the cold tap.) Toss all the salad ingredients, except the micro herbs, if using, and the chia seeds in a serving bowl. To make the dressing, whisk all the ingredients in a small bowl and add enough water to give a nice runny consistency. Drizzle over the salad. Scatter over the micro herbs, if using, and the chia seeds. Serve.