Preheat your oven to 400 degrees. Add quinoa and water to a small pot and bring to a boil. Reduce heat and let it simmer for 15 minutes, or until all of the water has been absorbed.
Meanwhile, spread the diced sweet potato and sliced green beans on a parchment lined baking sheet. Bake for 25-30 minutes or until fully roasted.
Next, heat the frozen edamame pods in the microwave following the instructions on the package. Pop the beans out of the pods and reserve them for later.
Once the quinoa is cooked through, remove the pot from the heat and stir in the spring mix lettuce. It will wilt/cook from the residual heat of the quinoa.
Finally, make the Honey Peanut Sauce. Combine the remaining ingredients (except for the tortillas) in a 4-6 oz glass jar. Secure the lid and shake well to combine.
In a large bowl, combine the quinoa/spring mix, roasted sweet potatoes and green beans, edamame beans, and sauce. Stir to combine. Enjoy as is for a cold or warm summer salad, or use whole grain tortillas to make wraps. Enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.