Green Byodo Bowl

1. Rinse the quinoa thoroughly in a fine sieve under lukewarm water. Bring 300 ml of salted water or vegetable broth to a boil and simmer the quinoa in it over medium heat for 15 minutes. Then, strain off the excess water and let the quinoa cool.

2. Wash the asparagus and trim the woody ends. Peel if necessary in the lower third and cut the asparagus into pieces. Heat some olive oil in a pan and cook the asparagus in the pan. Season with salt, pepper, and a pinch of sugar.

3. Toast the mixed seeds in the pan without oil until they turn golden brown.

4. Put the ingredients for the dressing in a screw-top jar and shake vigorously.

5. Wash, clean, and chop the remaining vegetables. Arrange everything in a bowl and drizzle with the dressing just before serving.