Mediterranean quinoa with chickpeas and olives

Steps

1. Rinse the quinoa and simmer it in twice its volume of water for 12–15 minutes.
2. Cook the edamame in boiling water for 3 minutes and drain.
3. Chop the tomatoes and halve the olives.
4. Toss everything with the chickpeas, olive oil, salt, pepper and oregano and serve.