# What You Need:
→ Grains and Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 cup shelled edamame, fresh or frozen
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1/2 cucumber, diced
07 - 1/4 red onion, finely chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Citrus Dressing
10 - 3 tablespoons olive oil
11 - 2 tablespoons lemon juice, approximately 1 lemon
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# How To Make:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until water is fully absorbed and grains are fluffy. Remove from heat and allow to cool completely.
02 - Bring a small pot of water to a rolling boil. Add shelled edamame and cook for 3 to 4 minutes until tender. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, add cooled quinoa, blanched edamame, halved cherry tomatoes, diced bell pepper, cucumber, red onion, chopped parsley, and fresh mint.
04 - Whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper in a small bowl until emulsified and smooth.
05 - Pour dressing over the salad mixture and toss gently to coat evenly. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
