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1
Prepare the quinoa. Combine 1 cup quinoa and 1 1/2 cups water in a pot. Bring to boil, reduce the heat to low, and cover. Cook for 25 minutes on low. Allow to rest, covered for 10 minutes.
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2
In the meantime, cook the edamame. Combine the frozen edamame and enough water to cover by an inch in a small pot. Bring to a boil and then reduce heat to a simmer and cook edamame for 5 minutes or until just tender. Drain and set aside.
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3
Prepare the rest of the ingredients. If you are using raw sunflower seeds, toast the sunflower seeds. Heat 1/2 teaspoon olive oil or coconut oil in a skillet over medium heat and add the sunflower seeds. Toast for 5-7 minutes, stirring often or until sunflower seeds are toasted. Remove and allow to cool on a paper towel. Sprinkle with 1/8 teaspoon of salt while still warm.
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4
When the quinoa has finished, add the quinoa to a large bowl. Add the edamame, pickled onions, lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, and salt. Mix to combine. Toss in the basil and mint. To serve, sprinkle each serving with the toasted sunflower seeds and sliced avocado.
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5
Combine all of the ingredients in a bowl, stirring to coat evenly. Allow the onions to pickle and slightly wilt for at least 20 minutes, stirring occasionally. This makes a lot more than you need for these tacos, but these onions should last about a week in the fridge so you can find some new uses for them.
