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COOK QUINOA: If you don't have pre-cooked quinoa on hand, start by cooking the quinoa so that it's done once you're finished chopping up all the veggies! For ease of measuring, I would cook 1 cup of dry quinoa. It makes a little more than 2 cups of cooked quinoa, but you can easily store the leftovers for another use. If you need help, I've got a post all about cooking quinoa perfectly HERE.
THAW EDAMAME: Follow the directions on the back of the packaging. You can thaw them in the microwave with a splash of water, or boil them for a few minutes on the stovetop. Drain them in a sieve and let them continue to drain until ready to use.
MAKE DRESSING: Add all dressing ingredients to a bowl. Whisk everything together well until a smooth dressing forms. Set aside.
CHOP VEGGIES: Chop up all the veggies into bite-sized pieces and place in a LARGE mixing bowl.
Add 2 cups of cooked quinoa, the thawed edamame, and nuts to the mixing bowl.
Pour dressing overtop and toss everything together to combine well. Miso adds salt to this recipe, but feel free to use additional salt + pepper, if needed. Serve + enjoy!