Chickpea and Edamame Quinoa Salad

In a medium-sized pot over medium heat, combine the quinoa and the water. Bring the mixture to a gentle boil, then cover the pot and reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Add the quinoa to a large bowl and fluff with a fork. Set it aside to cool.

Meanwhile, cook the edamame according the package directions.

To toast the sliced almonds, heat them in a small skillet over medium-low heat, stirring frequently, until they are fragrant and begin to turn golden on the edges. Don’t let them burn! Transfer toasted almonds to the same bowl that the quinoa is in. Add in the chickpeas, chopped parsley, dried cranberries, and diced bell pepper. Toss to combine.

Mix together the dressing ingredients (olive oil, lime juice, balsamic, salt and pepper) in a small jar and adjust to taste, if necessary.

Drizzle the dressing over the quinoa salad, add salt to taste, and chill until ready to serve.