# Ingredient List:
→ Grains and Legumes
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1 cup shelled edamame, fresh or frozen
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, medium diced
06 - 1/2 cucumber, diced
07 - 1/4 red onion, finely minced
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Dressing
10 - 3 tablespoons olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper
# Recipe Steps:
01 - Combine quinoa and water in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low simmer, cover tightly, and cook for 15 minutes until water is completely absorbed and grains are fluffy. Remove from heat and allow to cool for 10 minutes before fluffing with a fork.
02 - Bring a small pot of salted water to a boil. Add shelled edamame and cook for 3-4 minutes until tender-crisp. Drain thoroughly and transfer to a plate to cool completely.
03 - In a large mixing bowl, combine cooled quinoa, edamame, halved cherry tomatoes, diced bell pepper, cucumber, minced red onion, chopped parsley, and fresh mint. Toss gently to distribute evenly.
04 - Whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified and slightly thickened.
05 - Pour dressing over salad and toss gently to coat all ingredients without crushing the vegetables. Taste and adjust seasoning if needed. Serve chilled or at room temperature within 2 hours.
