EDAMAME SALAD

1 cup quinoa
(3 cups) frozen edamame
 2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
2 bunches breakfast radishes, halved lengthways
1 cup small purple basil leaves
1 tbsp ground cumin
 1/3 cup olive oil
1/4 tsp chile flakes salt and black pepper

Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (p. 228). Chronicle Books. Kindle Edition.