In a large pan of cold water, add in the quinoa and bring to a boil. Cook for 20 minutes.
Meanwhile, heat the olive oil in a small pan and fry the onion slices on medium for 10-15 minutes or until golden.
To make the dressing, whisk together the lemon, olive oil, manuka honey, mustafed & garlic with a little salt and pepper and set aside until needed.
Bring another pan of water to the boil and cook the asparagus, peas and edamame beans for 2-3 minutes or until just cooked and then drain alongside the quinoa. Combine the quinoa with the vegetables and add in the spring onions and the dressing. Mix well and then stir through the pea shoots. Serve immediately, while still warm.
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