To cook the quinoa, add the quinoa to a large saucepan and top with water. Use clean hands to swish the quinoa around in the water to wash. Strain the quinoa through a fine mesh sieve and then return to the pan. Repeat this process another two times. After returning the quinoa to the pan for a final time, top with the chicken broth and place onto the stovetop. Bring to a boil and boil until most of the water has been absorbed. Turn the heat to low and place the lid on the saucepan. Once any liquid has stopped bubbling up through the quinoa, turn off the heat and leave the lid on, allowing the quinoa to steam.

Make the dressing by adding the miso paste, tahini, minced garlic, tamari, maple syrup and apple cider vinegar to a medium bowl and whisk to combine. Continue whisking while slowly pouring in the olive oil. Whisk until smooth and creamy.

Add the frozen edamame beans to a heatproof jug and top with boiling water. Let it sit for about 1 minute before straining through a heat proof fine mesh sieve.

To assemble the salad, add the cooked and cooled quinoa to a large salad bowl along with the edamame, shredded cabbage, diced cucumber, grape tomatoes and coriander. Pour the dressing over the salad and toss until well combined.