Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to boil, reduce to simmer, cover and cook for about 15 minutes, until water is absorbed and quinoa is fluffy.

Remove from heat and let quinoa rest, covered, for 5 minutes. Fluff with a fork and let cool slightly.

Prepare vegetables: chop cucumber, bell pepper, and cabbage into bite-sized pieces, grate carrot, and slice green onions and cilantro.

In a small bowl, whisk together dressing ingredients: sesame oil, grated ginger, soy sauce, rice vinegar, and maple syrup. Add red pepper flakes if desired.

In a large mixing bowl, combine chopped veggies, fluffed quinoa, and shelled edamame. Pour dressing over and gently toss to coat.

Serve immediately or chill to enhance flavor.