Edamame Almond Quinoa Salad

1 cup dry quinoa, cooked - link here for Flourist Golden Quinoa
2 cups frozen, shelled Edamame 
1/3 cup chopped, toasted almonds 
1/3 cup minced red onion 
1/2 English cucumber, chopped 
1/2 cup minced Italian parsley
4 Green onions, chopped 

Almond Butter Dressing
2 tbsp Almond Butter 
2 tbsp maple syrup
1/2 cup olive oil 
1/3 cup apple cider vinegar 
1 tsp salt 

First, rinse the quinoa under cold water in a fine mesh strainer to rinse off the saponins (this will reduce bitterness when the grain is cooked). Cook the quinoa by combining the rinsed dry quinoa in a small pot with 1 1/3 cups water. Bring the a boil with the lid on, and once boiling, reduce the heat the low and cook for 20 minutes with the lid on. Once the 20 minutes is up, turn the heat off and leave the lid on for another 10 minutes to 'steam' the grains. Once ready, fluff with a fork while the quinoa is still in the pan to release the steam. Transfer to a flat baking sheet to cool. 

While the quinoa cooks, cook the Edamame by boiling a pot of water. Add the frozen edamame to the boiling water and cover. Cook for 8 minutes on high. Drain and rinse.

Chop the almonds on a cutting board roughly. Using a cast iron pan or suitable pan, heat the pan and add the chopped almonds. Toast in the pan for 3-4 minutes until fragrant and browning. Be careful not to burn them, it can happen quickly! Stand by the stove and stir to monitor for doneness. When ready, transfer to a bowl and set aside to cool. 

Prepare the cucumber, red onion, parsley and green onions, Set aside. 

To make the dressing, combine all the ingredients in a jar or blender and blend until smooth. This recipe will make extra, so feel free to use half of the ingredients if you prefer.

Once all of the ingredients are ready, toss everything but the green onions and dressing together in a mixing bowl. Add dressing to taste and serve garnished with green onions. Serves 4-6 as a side.