In a medium saucepan, combine quinoa and water. Bring to a boil, then 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 cool.

While the quinoa is cooking, prepare the vegetables: dice the red bell pepper, cucumber, and shred the carrot. Slice the green onions.

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

In a large mixing bowl, combine cooked quinoa, diced vegetables, and edamame.

Pour the dressing over the salad and toss to combine. Garnish with sesame seeds.

Serve immediately or refrigerate for 30 minutes to let the flavors meld.