Quinoa and Edamame Salad with Basil, Mint, and Lemon
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.
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.
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.
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.
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.