In a medium pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

While the quinoa is cooking, chop the red bell pepper, cucumber, carrot, and green onions.

In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.

In a large bowl, combine the cooked quinoa, chopped vegetables, and edamame.

Pour the dressing over the salad and toss to combine.

Garnish with sesame seeds before serving.