Here is another salad that I have made this month. I did double the recipe. The original pin just went to a magazine, but the recipe was listed in the pin.
2 cups cooked quinoa
1 1/3 cup shelled cooked Edamame
1/2 cup shredded carrots
1/2 cup chopped cucumber
1 1/2 tbs toasted Sesame Oil
2 tsp rice wine vinegar
2 tsp soy sauce
1 tsp fresh grated ginger
1/2 tsp garlic powder
In a small bowl make the dressing then toss with the other ingredients. Refrigerate for a couple hours to allow flavors to develop.
This came out ok, but I think I would make a little more dressing. The quinoa really absorbed the dressing so quickly that some of the grain was kind of dry.