Quinoa Edamame Salad

I have made this a few times, just haven't had time to post the recipe.  The original recipe can be found at The Girl Who Ate Everything.  I did tweak it and below is what I do.

2 cups uncooked quinoa
4 cups water
1 teaspoon salt
1 cup celery, sliced
1 small bag of frozen corn, thawed under warm water
1 (15-oz) can chick peasbeans, rinsed and drained
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced (or you can use any color)
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt and pepper to taste


Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a cookie sheet that has been lightly oiled with olive oil and fluff with a fork.  Spread it out to let it cool faster.

I do like to roast my chick peas and edamame for better flavor.

Add remaining ingredients and toss to combine. Add salt and pepper to taste.

I like to portion this out into small plastic containers.  This makes 12 cups.