California Quinoa Salad

1 cup dry organic rainbow quinoa
1 1/4 cups water (for cooking quinoa)
1/2 package frozen mango, thawed OR 1 fresh large mango or 2 small Honey mangoes, diced into bite-sized pieces
1 1/2 cups frozen shelled edamame, boiled for 5 minutes, then cooled (or pre-cooked edamame)
1 red bell pepper (or a mixture of tri-colored), diced
1 small red onion, chopped
2 T cilantro, chopped
1/3 cup shredded, unsweetened coconut (optional)
1/3 cup unsalted, dry-toasted slivered almonds (optional)
1/3 cup dried cranberries
4 cubes lime juice (juice of 2 limes)
1/4 cup balsamic vinegar
1 T agave or maple syrup (or more depending on desired taste)
Salt and pepper to taste

Rinse quinoa well. Bring the water and quinoa in a sauce pot to a boil, then cover the pot and lower heat to simmer (for about 15 minutes).
When all liquid has cooked out, fluff quinoa with a fork, spread out and let cool.
Mix cooled quinoa in a large bowl or container with the peppers, edamame, carrots, onions, and cilantro. In a small bowl, mix the lime juice, balsamic vinegar, and sweetener together. Pour the dressing over rest of ingredients in the bowl and stir together well. Cover the container and chill before serving. In another small bowl/container, mix together the coconut flakes, toasted almonds, and dried cranberries. Top with a couple of tablespoons of this topping mixture right before you serve the salad.