Cashew Quinoa Salad

This was one of the first vegan dishes I made up back in July.  I had invited friends over for dinner, but spent all afternoon goofing around at the pool and bike riding.  I threw it together last-minute, and it was good and filling.  The key ingredients are quinoa, cashews, dried cranberries, chickpeas and/or edamame (soybeans), and lemon or orange juice.  The quinoa and edamame/chickpeas are good protein sources. I've made it a couple times since with different variations.  Here's what I used this time:

• about 3 or 4 cups cooked quinoa
• about 1/2 cashews (raw or salted, whole or pieces)
• about 1.5 cups cooked edamame (I use the frozen, shelled type)
• about 1/3 cup dried cranberries
• a few chopped fresh basil leaves
• juice and zest of one lemon
• shredded coconut, about 1/4 cup
• fresh ginger, grated, about 1 Tbsp
• 1/4 tsp. nutmeg
• salt to taste

Mix all together and serve warm or cold.  This is a comforting and satisfying dish, and my toddler also likes it.  The cashews soften as the dish sits, so I can mash them a bit, along with the beans for her.  She wasn't sure about the coconut this time, though.  I think it would be good mixed with coconut milk!