Edamame Quinoa Salad

1 cup uncooked quinoa
2 cups water
1⁄4 teaspoon salt
1⁄2 cup celery (sliced)
1⁄2 can corn (drained)
1⁄2 can garbanzo beans (rinsed and drained)
3⁄8 cup cilantro (finely minced)
1 cup dried cranberries
12 ounces edamame (cooked and shelled)
1 red bell peppers (diced)
1⁄2 cup sliced almonds (or any nut you like)
4 1⁄2 teaspoons olive oil (more or less to taste)
7 1⁄2 teaspoons lime juice (more or less to taste)
1⁄4 teaspoon salt
3⁄8 cup cilantro (finely minced)

Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.

Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.