Cook quinoa according to the packet (about 15 min).
Bring a large pot of salted water to the boil.
Blanch broccoli for 2–3 min, then transfer to iced water. Repeat with sugar snap peas (1 min) and edamame (2–3 min).
Blend all dressing ingredients until smooth. Add water, about 3-4 tablespoons for a runny consistency. Season with salt.
Toss quinoa, veg, seeds, apple, and dressing in a large bowl.
Serve topped with boiled eggs.
