Rinse the quinoa under cold water. In a medium pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.

Fluff the cooked quinoa with a fork and set aside to cool.

If using frozen edamame, cook in boiling water until tender, then drain and cool. If fresh, shell and steam briefly.

Chop bell pepper, red onion, cilantro, and cucumber into bite-sized pieces while quinoa and edamame cool.

In a small bowl, whisk together olive oil, soy sauce, rice vinegar, sesame seeds, salt, and pepper.

In a large bowl, combine cooled quinoa, edamame, chopped vegetables, and dressing. Toss until well-coated.

Let the salad sit in the fridge for about 10 minutes to allow flavors to meld. Serve cold or at room temperature.