Step 1

Heat avocado oil in a medium saucepan. Add scallions, ginger and five spice powder and cook until fragrant, about 1 minute.

Step 2

Add the quinoa and stir-fry for 2-3 minutes.

Step 3

Add vegetable broth, balsamic, salt, and sesame oil and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes.

Step 4

Remove from heat and let stand covered for 10 minutes or until all of the liquid is absorbed.

Step 5

Stir in almonds and edamame. You can serve immediately or chill overnight.