1 cup water
¼ cup dry quinoa
1/3 cup onions (chopped)
1 cup shelled edamame
8 to 10 cherry tomatoes (sliced)
3 tablespoons vegetable broth
2 teaspoons mustard
1 teaspoon agave nectar
1. Cook quinoa in a pot with water until it becomes like rice.
2. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes and edamame. Transfer quinoa to heated pan and stir-fry.
3. In a separate bowl, squeeze lemons. Add in mustard, agave nectar and sprinkle black pepper. Mix together.
4. Add dressing on top of salad and serve.