Here’s what you’ll need:

1 cup quinoa (I used Bob’s Red Mill brand, but whatever you use just make sure it has either been rinsed before packaged or rinse it before use.)
2 cups water
¼ tsp. salt
1 ½ cups shelled frozen edamame
2 medium carrots, peeled and diced
 (about ½ cup)
½ yellow pepper, diced
½ red pepper, diced
¼ cup onion, diced
2 Tbsp. sesame oil 
(I used toasted to give it a more robust flavor.)
2 Tbsp. rice vinegar
3 tsp. fresh ginger, finely minced
 (If you can’t find fresh, or for an even easier solution, find a small jar of finely minced ginger in the Asian section of your grocery store.)
1 Tbsp. sesame seeds

1. Here’s how I originally cooked the quinoa—place quinoa, water, and salt in a small/medium pot. Cover and heat on high until boiling, lower heat to low, and cook for roughly 15 minutes or until the water is absorbed. (See below for a super easy way to cook your quinoa). Make sure to watch as your quinoa boils so you don’t end up with a mess all over your stove from it boiling over (yes, this happened to me as I was cutting my other ingredients).
2. In a small bowl, mix together the sesame oil, rice vinegar, minced ginger, and sesame seeds.
3. In a medium bowl, pour the quinoa and mix in the frozen edamame, carrots, peppers, and onion.
4. Pour mixture from step 2 over the quinoa and veggies, and mix thoroughly.

My super secret trick: cook the quinoa in a rice cooker! Use the same portions of quinoa to water. The quinoa turns out perfectly done.