A lunchtime salad which proves healthy doesn't mean flavourless! Fresh and perfect for taking on the go.
Add the vegetable stock to a saucepan and bring to the boil. Add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce. Leave to cool.
Add the sesame oil, ginger and agave syrup to the quinoa, season with pepper and transfer to a salad bowl or plastic container if chilling overnight.
Add the spinach and kale leaves, raspberries and blueberries, gently toss together, then sprinkle with the toasted almonds and sunflower seeds.