Rinse 1 cup of quinoa under running water to remove any bitterness. In a medium pot, combine the rinsed quinoa and 1 ¾ cups of water. Bring to a boil, then cover, reduce heat and simmer for about 15 minutes. Once done, remove from heat, uncover and let it stand for another 15 minutes. Fluff with a fork.

While the quinoa cooks, combine all dressing ingredients (lemon juice, mustard, olive oil, minced garlic, and salt/pepper) in a small bowl. Taste for seasoning and adjust as necessary. Let sit to meld flavors.

Chop the English cucumber, yellow bell pepper, carrots, cherry tomatoes, and red onion. Add these vegetables and shelled edamame to a large bowl.

Once quinoa is fluffed, add it to the large bowl with the vegetables. Drizzle with dressing and gently toss to combine.

Enjoy immediately or chill in the refrigerator for an hour. Serve at room temperature or chilled.

Store leftovers in a covered container in the fridge for 5 to 6 days.