Quinoa Summer Salad

Ingredients

• 1
  
  cup quinoa, rinsed
  
• 2
  
  cups water or vegetable stock
  
• 1/2
  
  red onion, minced
  
• 1
  
  cup edamame (cooked, shelled)
  
• 3/4
  
  cup pomegranate seeds
  
• 2
  
  tablespoons rice vinegar
  
• 1/2
  
  orange, juiced
  
• 1/2
  
  lemon, juiced
  
• 5
  
  tablespoons olive oil
  
• 
  
  salt and pepper to taste
  

Directions

1. Combine quinoa and water in a small pot and bring to a boil. Cover, lower heat and simmer for 15 minutes, until water has evaporated. Let stand five minutes and fluff with a fork.
2. While quinoa is cooking, combine rice vinegar, orange and lemon juices, olive oil and a large pinch of salt and pepper. Add cooked quinoa, onion, pomegranate seeds and edamame. Mix well, adjust seasoning, and serve immediately.