2 carrots, grated
diced chilli (optional)
2 tbsp freshly chopped coriander leaves
½ lime, juice only
1 pepper, thinly sliced
200g/7oz spinach leaves
160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa)
500g/1lb 2oz frozen edamame beans, defrosted
2 tbsp olive oil
1 tsp sesame seeds
1 tsp soy sauce
1 tbsp white wine vinegar