¾ cup almond slices or slivers, toasted if preferred
1 cup raisins
1 cup frozen shelled edamame, thawed
¼ cup chopped cilantro or parsley
Dressing:
Juice from 2 limes
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
Salt and pepper to taste
Instructions
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.
Whisk all the dressing ingredients together in a small bowl.
In a large bowl toss all the salad ingredients together including the cooled quinoa and add the dressing. Toss it well and serve cold.