In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a large mixing bowl, combine cooked quinoa, edamame, cucumber, avocado, red onion, and cilantro.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to let flavors meld.