Edamame & Asparagus Quinoa

Rinse the quinoa and add to 1 1/2 cups boiling water; reduce heat and simmer 10 minutes. 2. Saute the onion until soft, add the asparagus, and cook 2-3 minutes until tender. 3. Stir in the vinegar, tamari, and edamame. 4. Season with Bragg's and pepper to taste.