Ingredients:

2 1/2 cups water
1/2 teaspoon sea salt
1 1/2 cups red or white quinoa, rinsed well in cold water and drained
1 teaspoon grated fresh ginger
Pinch of cayenne
1 cup fresh or frozen edamame, mixed with a spritz of lime juice and a pinch of salt
1/2 cup finely diced red bell pepper
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, basil, or parsley
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lemon zest
1 teaspoon grated lime zest

Directions

1.     Put the broth and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed.

2.     Remove from the heat. Add the ginger, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined.

3.     Transfer the quinoa to a bowl and let cool to room temperature Add the edamame, red bell pepper, scallions, mint, cilantro, olive oil, lemon juice, lime juice, lemon zest, and lime zest and stir until well combined.

4.     If needed, add a pinch or two of salt, a squeeze of lemon or lime juice, or a dash of olive oil.