Cannellini, Pomegranate and Quinoa Salad

Ingredients

• 2 cups quinoa
• 4 cups filtered water
• 6 small spears of asparagus, woody ends trimmed
• 400 g tin cannellini beans, drained and rinsed
• 2 corn cobs, kernels removed
• 1 handful of snow peas, cut into three on the diagonal
• 1 pomegranate, seeds removed
• 1 cup coriander leaves
• 1 cup roughly chopped mint leaves
• 1 cup flat-leaf parsley leaves
• 2 spring onions, finely chopped
• ½ cup in total of sesame seeds,
• sunflower seeds and pepitas, toasted, plus extra to serve
• ½ cup walnuts, toasted
• 2 radishes, thinly sliced
• 1 handful of chopped coriander, to serve