Packed with crunchy edamame and protein-rich quinoa, it's a texture sensation, all brought together with a fiery gochujang-miso dressing. It's so good, you'll want to make it every week!
Bring a pot of salted water to the boil. Add the edamame and boil for 5 minutes, then drain and rinse under cold water. Drain and rinse the cannellini beans.
Slice the romaine lettuce. Halve the cucumber lengthways, scoop out the seeds and slice. Finely slice the spring onion.
In a large bowl, whisk together the miso paste, gochujang, maple syrup, and rice vinegar until smooth.
Add the cannellini beans, edamame, quinoa, lettuce, cucumber, and spring onion to the bowl with the dressing. Toss everything together until well combined.
Season the salad with salt to taste. Top with the toasted sesame seeds and torn coriander leaves before serving.
For a make-ahead lunch, store the dressing separately and add it just before serving to keep the salad fresh and prevent the lettuce from wilting.
If you don't have gochujang, you can substitute it with sriracha or another chilli paste for a similar spicy kick, adjusting the amount to your preference.