Earl Grey-Infused Edamame Quinoa Salad - alive magazine

Ingredients

• 1 cup (250 mL) uncooked quinoa
• 1 3/4 cup (435 mL) brewed Earl Grey tea
• 1 cup (250 mL) shelled and cooked edamame
• 2 spring onions, finely diced (whites only)
• 1 large mango, peeled, pitted, and chopped
• 5 Tbsp (75 mL) goji berries
• 1 tsp (5 mL) grated orange zest
• 1 cup (250 mL) baby spinach leaves (tear the larger leaves)
• 1 Tbsp (15 mL) orange juice
• 1/2 Tbsp (7 mL) fresh lemon juice
• 1 small garlic clove, peeled and minced
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) coconut palm sugar
• 3 1/2 Tbsp (50 mL) extra-virgin olive oil
• Ground black pepper, to taste