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2 cups uncooked quinoa
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4 cups water
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½ teaspoon salt
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1 cup celery, sliced
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1 (15-oz) can corn, drained
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1 (15-oz) can garbanzo beans, rinsed and drained
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¾ cup cilantro, finely minced
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1 heaping cup dried cranberries
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1 (12-oz) package edamame, cooked and shelled
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2 red bell peppers, diced
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1 cup sliced almonds (or any nut you like)
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3 Tablespoons olive oil (more or less to taste)
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5 Tablespoons lime juice (more or less to taste)
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salt to taste
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