This citrusy salad is my favorite contribution to the stocked picnic basket I bring to the outdoor movies that play every summer in the NYC parks. It's best paired with a chilled bottle of wine. —alyson mance
Combine quinoa and water in a small pot and bring to a boil. Cover, lower heat and simmer for 15 minutes, until water has evaporated. Let stand five minutes and fluff with a fork.
While quinoa is cooking, combine rice vinegar, orange and lemon juices, olive oil and a large pinch of salt and pepper. Add cooked quinoa, onion, pomegranate seeds and edamame. Mix well, adjust seasoning, and serve immediately.