Cook quinoa in 1 cup of water in a rice cooker (electric or microwaveable) for 12-15 minutes or on the stove top. For stove top, add quinoa and water to a pot and bring to the boil. Turn to medium heat, cover, and cook until all water is absorbed, adding more if it dries out too quick.
Meanwhile, cut off and discard woody ends of the asparagus and also cut broccoli into small florets. Steam them together in a double stove-top colander over boiling water, covered, for 10-15 minutes. They should still be vibrant green and not over-cooked
Roast almonds and sunflower kernels in a pre-heated oven on 190C for 15 minutes.
Add all salad ingredients including cranberries in a large bowl and toss to combine. Serve by drizzling with dressing, or coat all the way through.
Blend all ingredients until creamy and season with salt.
1 crushed garlic clove
2 Tbs tahini
1 Tbs apple cider vinegar
1 Tbs lemon juice
½ Tbs olive oil
¼ cup water
Recipe and photography by Jade Walker