Kimchi and quinoa salad

Method

1. If you don’t have cooked quinoa, put the dry quinoa in a bowl, cover with cold water and leave for 6-12 hours at room temperature. Rinse through in a sieve until there’s no froth, then drain and put into a lidded pan with 175g water. Bring to the boil, cover, then turn down the heat and simmer until the water is absorbed. Turn off the heat and put the lid on the pan for another 5 minutes, then tip out the quinoa onto a plate to cool.
2. Put three quarters of the mushrooms, radishes and coriander in a bowl. Add the cooled quinoa and most of the kimchi, drizzle in a glug of oil and mix. Add any cooked pulses now, if using, and extra oil if needed.
3. Put salad leaves in each of 4 dining bowls and top with the quinoa salad. Arrange the remaining mushrooms, radishes, coriander leaves and kimchi on top, then add any protein you’re using.

Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).