Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

INGREDIENTS

2/3 cup

water

1/3 cup

quinoa

3 cups

frozen corn

1 16 ounce can

black beans

1 1/2 cups

frozen, shelled edamame

1 cup

chopped red pepper

1/2 cup

chopped cilantro

green onions, chopped

garlic cloves, minced

6 tbsp

lemon juice

1/4 cup

reduced-sodium soy sauce (clarification update on 5/7/15: we use Kikkoman Less Sodium Soy sauce)

2 tbsp

smooth dijon mustard

2 tbsp

olive oil