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2 cups quinoa
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1 pkg shelled edamame
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1 c pine nuts (toasted)
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1 lg red onion chopped
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1 red pepper chopped
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1 yellow pepper chopped
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1/2 c dried cranberries
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Dressing-
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1 c olive oil
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1/2 c white wine vinegar
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2T dijon mustard
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1t salt
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pepper to taste
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2-3 T sugar or splenda
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