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1
In a medium saucepan combine the quinoa, water, and salt and bring to a simmer.
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2
Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed.
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3
Remove from heat and set aside for 10 minutes.
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4
Uncover and fluff with a fork.
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5
Allow to cool to room temperature.
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6
Heat a medium skillet over medium-high heat.
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7
Add the oil, then add the shallots and garlic.
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8
Cook until soft, about 1 minute.
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9
Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender.
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10
Season with black pepper and set aside to cool.
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11
In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs.
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12
Drizzle with soy sauce to taste.
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13
Serve at room temperature or chilled.
