First, place the quinoa in a fine-mesh strainer and rinse it under cool water. This step rinses off any bitterness. Quinoa is like a person who just had a rough day. A good rinse makes it much better!

In a medium saucepan, combine the rinsed quinoa with two cups of filtered water. Bring to a boil, reduce heat, cover, and let it simmer for about 15 minutes. Once the water has absorbed, fluff the quinoa with a fork. Set it aside to cool.

While the quinoa cools, grab a small bowl. Whisk together the balsamic vinegar, olive oil, lime juice, lime zest, and raw honey. Add salt and black pepper to taste. It should taste vibrant but not overpowering. If you can’t resist, dip a spoon in for a little taste!

Now, chop the red onion, cucumber, red bell pepper, and cilantro. Make sure to dice everything into small, even pieces for consistency.

In a large bowl, combine the cooled quinoa with the shredded coconut, sliced almonds, edamame, chopped veggies, and feta cheese. Pour the dressing over the top and toss gently. Make sure each ingredient is coated, so they mingle well.

For a pop of color, sprinkle sunflower microgreens on top, and give it a light toss. The microgreens add a touch of whimsy and look fantastic!