Quinoa + Edamame Salad with Creamy Mango Dressing

For the salad

• 2 cups quinoa about 2/3 cup uncooked, cooked
• 14 oz cannellini beans canned, drained and rinsed
• 1 1/2 cup edamame shelled
• 1/2 cup cashew chopped, salted
• 1 cup wonton crisps
• 1/3 cup basil chopped, fresh
• 2 cups spinach chopped
• 2 cups cucumber diced
• 1 red bell pepper diced

For the creamy mango dressing

• 1/4 cup olive oil
• 1 Mango pitted and chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 garlic large clove
• 1 basil large leaf
• juice lemon from one lemon
• 1 tbsp red wine vinegar