In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.