Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
Meanwhile, purée peppers, garlic, olive oil, and lime juice in a food processor or blender until smooth.
Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
Southwestern Quinoa and Edamame Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 28g9%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.