Add water to a medium pot and bring to a boil. Add quinoa and reduce to a simmer-low and simmer uncovered for 15 minutes. Remove from heat and place lid on top to steam for 5 minutes then fluff with a fork. Set aside to cool.
Cook the edamame according to package instructions then rinse under cold water until cooled.
Drain black beans and dice mangos and cucumber, finely dice red onion and julienne basil by stacking the leaves, rolling them up and slicing them thinly across.
To 4 x 750 or 850ml jars, add just slightly less than ¼ cup each of Mother Raw Japanese Dressing. Then layer with black beans, edamame, diced mango, diced cucumber, finely diced red onion, quinoa and chopped basil. Place lid on top and store in the fridge for a week of meal prep! Each jar will serve 1-2.
To serve, remove lid, tip upside down, toss and enjoy!