Quinoa Salad with Edamame, Basil and Pine Nuts Recipe adapted by Epicurean Mom Serves 4-6 Ingredients: 1 1/2 cups quinoa, rinsed well 3 cups veggie broth 1 small onion, chopped 2 tablespoons avocado oil or olive oil 1/2 cup basil leaves, torn 1/3 cup pine nuts, toasted 1/3 cup edamame, steamed and shelled 1 teaspoon garlic a handful of grape tomatoes, halved pinch of salt 1/4 cup balsamic vinaigrette Aged balsamic, for garnish Fresh basil leaves, for garnish In a medium saucepan over med-high heat combine rinsed quinoa and veggie broth. Bring to a boil and reduce heat to low and simmer for 20-25 minutes, until broth is completely absorbed. Set aside to cool for 5-10 minutes, add basil and fluff. In a small skillet over medium heat combine avocado oil, garlic and onions. Saute for 10-15 minutes, until caramelized. Set aside to cool. Combine all ingredients, except for the aged balsamic and basil leaves, in a salad bowl. Toss and spoon into serving bowls, drizzle aged balsamic over salad and garnish with basil leaves.