In a medium pot, 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 it cool.

In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, and edamame.

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

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