![Clarissa Lenherr Quinoa Salad](https://media.sheerluxe.com/6ZhEx3Lg2oYtkMcf_rgwAah9KFA=/400x400/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F08%2Fquinoa-salad-hero.jpg?itok=WeWqdfMa)
![Clarissa Lenherr Quinoa Salad](https://media.sheerluxe.com/u3V-uz3-e2EVd7QcGAIFec4y2zM=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F08%2Fquinoa-salad-thumb.png?itok=-zZToTO9)
Clarissa Lenherr Quinoa Salad
Cook the quinoa, following the instructions on the pack. While it cooks, steam the asparagus and green beans for 4 minutes until tender. Once the quinoa is cooked, take it off the heat and let cool. Stir in the asparagus and green beans.
Whilst the quinoa and veg cool, in a large frying pan, fry the garlic and onion with the olive oil for 10 minutes until brown. Add in the lemon/lime juice and miso paste and stir. Finally add in the edamame beans and fry for 5 minutes.
Mix in the fried mixture into the cooled quinoa and stir well. Next add in the spring onions, radishes and pomegranate seeds. Top with the chopped pistachios and a sprinkle of seeds and a touch of pepper and salt.
Recipe courtesy of Harley St nutritionist Clarissa Lenherr for Nexba. Pair this salad with a delicious cold naturally sugar free and caffeine free Lemon & Yuzu Nexba Natural Energy.
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