Garlic, Edamame and Quinoa Salad

In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.

Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute.

Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender. Season with black pepper and set aside to cool.

In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs. Drizzle with soy sauce to taste. Serve at room temperature or chilled.