One thing I like about this salad, besides the taste, is that it is not just a summer salad, but one you can serve year round. The canned peppercorns give this salad a unique flavour, so I encourage you to try them. —The Cautious Vegetarian
In a medium bowl combine the olive oil, sour cream, lemon juice, peppercorns and salt. Whisk until well combined and set aside.
Place the quinoa into a fine mesh strainer and rinse in cold water, rubbing the quinoa against the strainer. This will help remove the bitterness from the quinoa. Drain well.
Place the quinoa in a medium saucepan. Add the water and salt. Bring to a boil over high heat. Cover the pan, reduce the heat to very low and cook for 15 minutes. Remove from the heat and let sit for 5 to 10 minutes longer. Fluff with a fork.
While the quinoa is cooking place the 2 Tbsp of olive oil, lemon juice and rind into a medium heat-proof bowl. Add the hot quinoa and toss. Cool to room temperature and then refrigerate.
Bring a small pot of water to a boil. Add the edamame and cook for 3 minutes. Remove from the heat, drain and let cool to room temperature.
Using a mandoline slice the cucumber and radishes into paper thin sliced. Add to the dressing in the bowl. Add the green onions and cooled edamame beans and half of the basil. Stir gently. Refrigerate until cold.
When ready to serve place the quinoa onto a platter or into a shallow serving bowl. Top with the vegetables. Sprinkle with the remaining basil and serve.