Bring coconut water to a boil. Add rice and 1 teaspoon salt and let simmer, covered, on low for 45 minutes, or according to package directions. Once rice has cooked, add zest of lime and 1 tablespoon lime juice and mix well.
While rice is cooking, whisk together apricot preserves, soy sauce, sriracha and garlic together. Toss with edamame and roast for 20 minutes in oven.
Toss mango with red pepper flakes, 1/4 teaspoon salt and 1 tablespoon lime juice.
Toss prepared rice with roasted edamame, mango, and spinach if using and serve.
I used a whole grain rice and quinoa mixture for this rice salad, but all rice or quinoa works perfectly as well.
If using quinoa, decrease cooking liquid to 1 1/4 cups.
Serve this rice salad immediately warm or refrigerate and serve within 3 days.