1Rinse quinoa really well under running water.

2Add rinsed quinoa to a medium-sized cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add salt and water. Bring to a boil, stir once then reduce heat to low. Simmer quinoa, covered, for 15 minutes or until soft and cooked through. Turn off the heat and let sit covered for another 5 minutes. Alternatively, pressure cook for 5 minutes.

4Make the pesto. Add milk, frozen kale, walnuts, garlic powder, onion powder and salt to a blender or a mini food processor.

5Blend until smooth.

6Add cooked quinoa to bowls.

7Add lettuce and cucumbers.

Tip: use a Y-peeler to peel cucumber into strips and roll into tubes for a prettier presentation, or slice into bite-sized pieces.

8Rinse and drain edamame. Add to bowls.

9Top with pesto.

10Garnish with fresh parsley and spring onions. Sprinkle with ground black pepper to taste.