I got this recipe for Quinoa Edamame Salad from my sister. I believe it originated as a rice recipe which she converted to quinoa, which you can do with most rice recipes. I have made it many time with edamame and love it however my husband isn't an edamame fan so I substituted chickpeas and now he eats it too. Either way you can't go wrong.
1 C. Quinoa, rinsed
2 C. Chicken Broth
2 Carrots, shredded
1 Can Chickpeas, drained OR cooked edamame
1/8 C. Soy Sauce
1/2 Tbls. Sesame Oil
Place quinoa and broth in a pot. Bring to boil. Simmer 15 minutes. Allow to cool. Mix in carrots, chickpeas or edamame, soy sauce and sesame oil. Serve cold or at room temperature.