Edamame Salad with Quinoa for 4 Servings

Instructions:

1. Combine rinsed quinoa, water, and salt in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. During the last 3 minutes of quinoa simmering, place the frozen edamame directly on top of the quinoa. Do not stir; let the steam defrost the beans.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool quickly.
4. While the quinoa cools, dice the red pepper, mince the onion, and shred the carrots. Place all chopped vegetables into a large mixing bowl.
5. In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic until the syrup is fully dissolved and the oil is integrated.
6. Add the cooled quinoa and steamed edamame to the vegetable bowl.
7. Drizzle the dressing over the top and toss gently until every grain is coated. Fold in the fresh cilantro.