Quinoa Mango Salad

It's mango season!!  I eat these delicious yellow delights for breakfast, lunch and dinner during the season because they are never the same any other time of the year.  This recipe is a slightly adapted version of a protein, vitamin, mineral and TASTE rich recipe, I received recently from a friend (thanks Grace :) ).
I made this salad early in the week and enjoyed it for easy, delicious and nutritious lunches all week.  1 cup of dry quinoa makes about 2 1/2 to 3 cups when cooked.

1 c red quinoa (uncooked), could use the white or rainbow I like red for the color
1 medium/large mango, cubed
2 c edamame, cooked and shelled
1 red bell pepper, diced
1/2, small red onion, chopped
1 c dried, unsweetened, shredded coconut
1/2 c cilantro, finely chopped
1/3 c raisins
1/4 c toasted walnuts
Juice of 2 limes
3 Tbs Balsamic vinegar
1 tsp coconut oil

Place quinoa in a medium saucepan with 2 cups of water.  Bring to a boil then cover and reduce heat to gentle simmer for about 15 minutes or until all water is absorbed. Stir occasionally.  When done place in a large serving bowl. If using frozen edamame, toss the frozen beans with the warm quinoa to both cool the grain and thaw the edamame.  Place all other ingredients in the bowl and stir to combine.   Make a large salad about 6 main course servings.