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Edemame Quinoa Salad

1 1/2 cups uncooked quinoa
3 cups chicken broth
Boil chicken broth and add in rinsed quinoa. Simmer on low for 15-20 minutest until quinoa is cooked, then remove from heat and let stand for 20 minutes. Put in container and chill in fridge.
When you're ready to assemble the salad grab a large bowl and dump in:
1 cup celery, sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
¾ cup cilantro, finely minced
1 heaping cup dried cranberries
*1 (12-oz) package frozen edamame, thawed
2 red bell peppers, diced
1 cup sliced almonds toasted
3 Tablespoons olive oil
5 Tablespoons lime juice
salt to taste
Mix together gently and serve! I like to keep salad's like this in the fridge ready to eat for a lunch.

*If you don't like or don't want to try edamame lima beans are about the same taste wise or you can just omit them all together. I encourage you to try them though, they are delicious in this salad.

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Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.