INGREDIENTS
1/2 cup
Edamame, frozen
1
Orange, Juice and zest of
1
Red bell pepper
1
Shallot, small
1 tsp
Dijon mustard
1 tsp
Honey
1 cup
Quinoa
1
Sea salt and freshly ground pepper
1 tbsp
Olive oil, extra-virgin
2 tbsp
White wine vinegar
1/4 cup
Almonds
1/4 cup
Coconut, unsweetened