Direction :

1. Bring a large pot of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse under cold water. When the water comes to a boil, add the quinoa and simmer for 9 minutes. Drain in a fine-meshed sieve and run under cold water until cool. Set aside to dry.
2. Meanwhile, cook the edamame. This is what I did this time, but feel free to use your own method: Bring a tea kettle of water to a boil. Place edamame in a bowl. Cover with boiling water. Let stand for 2 to 3 minutes. Drain. Rinse under cold water until cool. Set aside.
3. Meanwhile, slice up your radishes: If you have a mandoline, carefully slice each radish into thin disks. Note: if you keep the stem intact, you have a little handle to grab onto while you run the radishes down the mandoline’s plane — find a more detailed visual explanation here. Alternatively, thinly slice the radishes with a knife. Stack the circles on top of each other and slice straight down to get mini matchsticks.
4. Place the drained and dried quinoa into a large mixing bowl. Season all over with salt and pepper to taste. Crush some red pepper flakes over top if you are using. Add the edamame, walnuts, red onion, scallions, radishes, olive oil and the juice of one lemon to the bowl. Toss and taste. Adjust seasoning as necessary. I added the juice of another lemon, but my lemons were on the small side. I also added more crushed red pepper flakes — I think a bit of heat is really nice in this salad.