In a medium bowl, combine the quinoa, edamame, bell pepper, cilantro, feta cheese (or diced avocado), salt and pepper.
In a small jar with lid or leak-proof container, combine all vinaigrette ingredients and shake well.
Add ¼ cup of the vinaigrette dressing to salad and combine. Taste. Add more dressing, if desired and adjust salt/pepper to taste.
Top with additional chopped cilantro and serve! Can be stored in refrigerator for 3-4 days- just stir up before serving.